*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Cookies                          Holidays
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         GARNETT PJXGO5A
   16      ounces        Cream cheese
    4 1/2  cups          Flour
    1      pound         Butter/margarine -- softened
                         -----RASPBERRY FILLING-----
      2/3  cup           Raspberry preserves
      2/3  cup           Almonds -- chopped
                         -----APRICOT/ALMOND FILLING-----
      2/3  cup           Finely chopped almonds
      2/3  cup           Apricot preserves
    2      cups          Dried Apricots
                         -----CHOCOLATE FILLING-----
    1      package       German’s Sweet Chocolate
    1      cup           Chopped pecans
                         -----HONEY FILLING-----
    1      cup           Pecans -- chopped
      1/2  cup           Honey
    1      teaspoon      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
  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.
  Judy Garnett/Raleigh, NC
                    - - - - - - - - - - - - - - - - - -