Dough:
1/2 lb. unsalted butter 8 oz. cream cheese
2 c. all purpose flour
Filling:
1/2 c. sugar 1/2 c. seedless raisins
1 tsp. cinnamon 1 c. finely chopped nuts
1/4 c. sugar for topping
Cream butter and cream cheese. Beat in flour a little at a time.
Knead dough lightly until all flour is incorporated. Refrigerate 1 hour.
Divide dough into half. Prepare filling by combining all ingredients
(except sugar for topping). Preheat oven to 350F.
Roll out each half of the dough into 12 inch circles, about 1/16
inch thick. Divide circles into 16 equal wedges. Dust with flour if
sticky. Sprinkle filling over circle. Roll from widest part to tips.
Place on ungreased cookie sheet, and sprinkle with reserved sugar.
Bake 15-18 minutes or until golden.
