1/2 lb Butter; softened
6 oz Cream cheese; room temp
3 c  Flour
1/2 ts Salt
3/4 c  Sugar
2 ts Cinnamon
6 tb Raisins; chopped
6 tb Walnuts; chopped
3/4 c  Jam (apricot, strawberry, or
-raspberry)
1    Egg yolk
1 tb ;Water

Combine the butter & cream cheese & beat until well mixed. Add the flour &
salt & mix until completely blended. The dough will be easier to handle if
you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the
cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat
oven to 375 degrees & get out some cookie sheets. Divide the dough into 6
equal parts. Keep chilled any dough you are not working on. Roll 1 of the
pieces into an 8″ circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp.
of the sugar-raisin-nut mixture. Cut into 8 pie- shaped wedges. Beginning
at the wide end, roll toward the point, & form a crescent shape. Roll out &
form the remaining dough in the same way. Place the cookies, point side
down, about 1″ apart on the ungreased cookie sheets. Mix together the egg
yolk & water & brush over the top of each cookie. Sprinkle each cookie with
a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or until
lightly golden. Remove from oven & transfer to racks to cool.