1 cup butter or margarine, softened
1 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
2 cups self-rising flour
¾ cup sugar
1 cup chopped walnuts
¾ cup chopped dried apricots
¼ cup firmly packed brown sugar
1½ teaspoons ground cinnamon
½ cup raspberry preserves
1 tablespoon milk

In a large mixing bowl, combine butter and cream cheese; beat until well blended and smooth.  Add vanilla, 1 cup flour, and ¼ cup sugar; beat until well blended.  Stir in remaining flour.  Divide dough into 4 equal pieces; form into balls.  Flatten into disks.  Wrap in plastic wrap; refrigerate at least 2 hours.

In a medium bowl, combine walnuts, apricots, brown sugar, 2/3 cup sugar, and ½ teaspoon cinnamon; gently stir and toss until well mixed.

Preheat oven to 325°F.  Line 2 large cookie sheet with aluminum foil; spray foil with non-stick vegetable spray.

In a small bowl, combine remaining sugar and cinnamon; set aside.

On a lightly floured board,  roll 1 piece of dough into a 9-inch round; spread with 2 tablespoons raspberry preserves.  Sprinkle with ½ cup apricot mixture; gently press into the dough.  With a pastry wheel or sharp knife, cut the dough into 12 equal pieces.  Starting at wide edge roll up, jelly-roll fashion.  Place cookies, ½-inch apart, on prepared cookie sheet, point-side down.  Brush with milk, sprinkle with cinnamon-sugar mixture.

Bake 30 to 35 minutes or until golden brown.  Remove from cookie sheet; cool completely on a wire rack.  Repeat with remaining dough, filling, and cinnamon-sugar.

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