*  Exported from  MasterCook Mac  *
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      Ounce         Cream cheese
    4 1/2  Cup           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      Cup           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 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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