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Rugelach
1 cup butter or margarine, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Beat butter and cream cheese at medium speed of electric mixer until smooth and creamy. Gradually add flour, beating until smooth. Cover and chill 1 hour. Combine sugar and remaining ingredients; set aside.
Divide dough in half; roll each portion into a 14-inch circle on a lightly floured surface. Sprinkle each circle with sugar mixture, and cut each circle into 12 wedges. Roll up each wedge, beginning at wide end; place on ungreased baking sheets, point side down. Bake at 350 degrees F for 15 to 18 minutes or until golden brown.
Yields 2 dozen.
NOTE: For strawberry filling, omit sugar, cinnamon and raisins, and reduce pecans to 1/2 cup. Spread 1/4 cup strawberry jam on each circle, and sprinkle each with 1/4 cup chopped pecans. Cut, roll, and bake as directed.
