Filling:
1 (12 oz) jar seedless raspberry jam
¾ cup ground pecans
½ cup raisins
½ mini chocolate chips
½ cup sugar
1 tsp cinnamon
Dough:
½ lb cream cheese, at room temperature
2 cups all-purpose flour
1 cup butter, at room temperature
2 tbsp sugar
Combine pecans, raisins, chocolate chips, sugar, and cinnamon in a mixing bowl; set aside. Combine cream cheese, flour, butter and sugar in a large bowl and blend. Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into a 10” circle. Refrigerate 1 hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Spread each circle of dough with raspberry jam. Divide filling among circles, spreading evenly. Cut each circle into 12 wedges. Roll up each wedge from bottom edge to point. Arranged on baking sheets, point side down.
Bake until golden, about 20 minutes. Transfer to a wire rack and let cool. Store cookies in airtight container.
Makes 4 dozen.
