Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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