16 oz Cream cheese
4 1/2 c Flour
1 lb Butter/margarine; softened
—————————–RASPBERRY FILLING—————————– 2/3 c Raspberry preserves
2/3 c Almonds; chopped
—————————APRICOT/ALMOND FILLING————————— 2/3 c Finely chopped almonds
2/3 c Apricot preserves
2 c Dried Apricots
—————————–CHOCOLATE FILLING—————————– 1 pk German’s Sweet Chocolate
1 c Chopped pecans
——————————-HONEY FILLING——————————- 1 c Pecans; chopped
1/2 c Honey
1 ts Cinnammon
Cream margarine with cream cheese in large bowl of electric mixer. Gradually add flour. Blend well. Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4 hours. To shape: On floured surface, roll out one portion and cut into circles w/ round cookie cutter. (You may need to gently knead in a small amount of additional flour). Place 1/2 tsp. of raspberry filling mixture in center of circle. Bring up two sides towards center; or you may fold in half and form a crescent. Roll next portion of dough into a rectangle. Spread chocolate filling mixture onto it. Roll 3rd portion of dough into a matching rectangle and cover chocolate rectangle. Cut into small squares. With last portion of dough, roll out and cut into circles with cookie cutter. Place teaspoonful of apricot filling mixture in center of circles. Top with 1/2 of a dried apricot Bring two sides of dough towards center. If desired, with other half of dough, roll into a large circle, then cut into triangles. Spread apricot, preserve and nut mixture on triangles. Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioner’s sugar. Cool and then put in airtight containers. Later, before serving, roll in confectioner’s sugar again. Makes approx. 40 cookies. Keep in airtight containers in a cool place.