1 c. ground pecans or walnuts
1/2 c. sugar
1 tbsp. cinnamon
1 c. raisins or currants

DOUGH:

1/2 lb. (8 oz.) cream cheese, room temp.
1 c. (2 sticks) butter, room temp.
2 c. flour (additional flour to dust dough)
1 tsp. vanilla
1 tsp. sugar
1 (12 oz.) jar apricot preserves (or any other flavor)

FILLING: Combine all ingredients in mixing bowl; set aside.

DOUGH: Combine cream cheese and butter. Blend well in large bowl. Add flour, sugar and vanilla. Blend well. (By hand.)

Divide dough into 4 sections. Shape into balls, dust with flour.

Roll dough between 2 pieces of waxed paper, until 10 inches in diameter. Leave in waxed paper. Chill 1 hour. (Repeat for other 3 sections of dough.)

Preheat oven to 375 degrees. Butter cookie sheets.

Take 1 dough circle out of refrigerator at a time.

Remove wax paper. Spread apricot preserves evenly, over entire circle. Top with nut filling.

Cut each circle into 8 or 12 wedges.

Roll each wedge from large end to the point. (Can be shaped into crescents by turning ends down.)

Arrange on cookie sheet, point side down. Bake 20 minutes, until golden brown. Remove from pan quickly. Cool on wire racks. Can be frozen.