1/2 lb. cream cheese
1/2 lb. butter
2 c. flour
Apricot preserves
Raisins
Cinnamon & sugar mixture

Knead cream cheese and butter, add flour and knead until smooth. Make into large ball. Cut into 4 parts. Knead each part. Wrap each part in wax paper. Refrigerate overnight.

Sprinkle sugar on wax paper. Roll out 1 part into a circle. Cut into 16 equal pie shape slices. With back of spoon spread preserves, add chopped nuts. Add 2-3 raisins on each slice at outer edge, sprinkle with cinnamon and sugar mixture. Roll from outside larger edge to smaller point. Don't grease pan. Bake at 325 degrees for 10-15 minutes or until golden brown.