2 c. flour
1 c. unsalted butter
8 oz. cream cheese
1/3 c. sugar
1 tbsp. cinnamon
1/2 c. chopped walnuts
1/4 - 1/2 c. raisins

Butter and cream cheese must be soft-room temperature, at least. Mix them together with an electric mixer until thoroughly blended. Mix in the flour by hand until a soft dough forms. Divide into quarters, wrap in plastic or waxed paper and refrigerate at least 2 hours.

Mix remaining ingredients to form filling.

Roll each piece of dough into a 1/4 inch thick round, 10-12 inch in diameter. You may have to let the dough warm up a little before you can roll it out, but it should still be fairly hard while you work with it. Sprinkle 1/4 of the filling onto the round of dough. Cut into 8-12 wedges and roll each wedge into a crescent by starting at the wide end. Bake on an ungreased cookie sheet at 375 F. for 20-25 minutes.