Cream margarine and cream cheese in large bowl of electric mixer. Gradually add flour. Blend well. Chill dough wrapped in waxed paper for about 3 hours. Divide dough into two parts. Roll out one portion and cut into circles w/ round cookie cutter or glass. Place 1/2 tsp. of raspberry filling slightly off-center of circle. Fold in half. Pinch edges to seal. Curve into a crescent, if desired. With other half of dough, roll into a large circle, then cut into triangles. Spread apricot preserve and nut mixture on triangles. Roll up, starting with the long side, into crescents. Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioners sugar. Cool and then put in airtight containers. Later, before serving, re-roll in confectioners sugar again. Makes approx. 40 cookies. Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 280 (80%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||42 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 99.8mg||31 %|
|Sodium 292.7mg||10 %|
|Potassium 136.1mg||4 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12g|
|Protein 6.2g||9 %|
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Calories per serving: 349
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