PASTRY:

2 sticks butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. unsifted flour

FILLING:

Brown sugar
Apricot preserves
Chopped pecans
Cinnamon
Granulated sugar
Powdered sugar

Mix butter, cream cheese and flour together. Divide into 3 balls and chill in aluminum foil at least an hour, however, it can keep in the refrigerator for several days. Roll each ball out on floured board to about 1/8th of an inch, not too thin. Spread with apricot preserves, then sprinkle pecans, cinnamon and brown and granulated sugars, which have been mixed together. Roll as a jelly roll. Make a small slit on top of roll at 3/4" intervals. Bake on cookie sheet with edges in a 300 degree oven until light brown. Remove from oven; sprinkle with powdered sugar and slice at each mark.