DOUGH

1 cup butter or margarine, softened
1 8-ounce package cream cheese,
                                         softened
2 cups self-rising flour

In a large mixing bowl, cream butter and cream cheese until light and fluffy.  Gradually beat in flour.  Knead the dough lightly until all the flour is incorporated.  Refrigerate dough for 1 hour.

Cream butter and cream cheese.  Beat in flour a little at a time.  Knead dough lightly until all flour is incorporated.  Refrigerate 1 hour.

FILLING

½ cup sugar
1 teaspoon ground cinnamon
½ cup raisins
1 cup finely chopped walnuts
¼ cup sugar for topping

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a small bowl combine sugar, cinnamon, raisins, and walnuts; toss to mix well.  Set aside.

Divide dough in half.  Roll each half into a 12-inch circle.  With a sharp knife, cut the circles into 16 pie-shaped wedges.  Sprinkle filling over circles.  Roll each wedge from widest part to tips.  Place on prepared cookie sheets; sprinkle with sugar.

Bake 15 to 18 minutes or until golden brown.  Remove from cookie sheets; cool completely on a wire rack.

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