*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Cookies                          Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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       t            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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