Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter; at room temp. 1 tb Cinnamon
8 oz Cream cheese 1/3 c Seedless raspberry jam
1 c +2 tb flour 1/3 c Apricot jam
4 c Walnut pieces; divided 1/3 c Chocolate chips; melted
1/2 c Sugar 1 Egg; beaten

Beat butter until smooth in a large bowl with mixer set at med speed.
Beat in cream cheese until smooth. So not over beat. Reduce speed to
low; gradually beat in flour. Dough will be very soft. Form into a
rectangle on a piece of wax paper. Wrap and refrigerate overnight.

Preheat oven to 350. Line baking sheet with parchment paper or brown
paper bag cut to fit. In a processor or blender coarsely grind nuts.
Set aside. Combine sugar and cinnamon. Stir jams to soften. Divide
dough into thirds; re-wrap and refrigerate two and roll out the third
between floured wax paper into a 10"x14" rectangle.

Gently spread the raspberry jam; leave a 1/2" border. Sprinkle with
3/4 c walnuts and 2 tb sugar mixture. Using wax paper to help lift
dough, roll up starting with long side. Brush top of dough with some
of the egg. Sprinkle with 2 tb sugar mix and 1/4 c walnuts. Press
walnuts into dough. With a sharp knife, cut roll into 1" pieces.
Place on baking sheet and bake about 20-25 min until golden brown.
Cool on a rack. Repeat process with remaining doughs with the apricot
jam and the melted chocolate.

From Women's World, Sept. 19, '95. Posted by Jim Weller.
Submitted By JIM WELLER On 09-27-95

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