1 stick sweet butter, softened
3 oz. cream cheese
1 c. unbleached flour

FILLING:

1 c. chopped walnuts
1/2 c. sugar
1 tsp. ground cinnamon
1/2 c. raisins

Cut butter and cream cheese into small pieces. Add flour, blending until mixture resembles coarse crumbs. Turn dough out on board with a little flour. Knead until smooth. You may add a little water if too dry. Flatten ball and dust with flour. Wrap in wax paper and refrigerate for 6 hours or overnight.

Combine all filling ingredients. Preheat oven to 375 degrees. Take out half the dough (refrigerate the rest) and on lightly floured board with floured rolling pin, roll out to 15 inch circle. Should resemble a pizza pie. Sprinkle dough with half the filling mixture. Cut pie into 16 triangles. Roll each triangle from the widest part to the narrowest point. Place on ungreased cookie sheet and bake for 20 minutes or until light brown. Makes 32 cookies.