 Ingredients
1 cup butter or margarine, softened
8-ounces cream cheese, softened
2 cups all-purpose flour
3/4 cup Sun-Maid Natural Raisins
3/4 cup finely chopped walnuts
1/2 cup miniature semi-sweet chocolate chips
2/3 cup sugar
2 teaspoons cinnamon
3 tablespoons butter or margarine, melted
Directions:
In mixer bowl, CREAM butter and cream cheese. Gradually stir in flour; mix until smooth.
FORM dough into 3 equal balls; flatten slightly. Wrap and chill at least 3 hours or overnight.
COMBINE raisins, walnuts, chocolate, sugar and cinnamon; set aside.
To bake, ROLL one ball of dough on floured surface to 12-inch circle. Brush with 1 tablespoon of the butter; sprinkle with 1/3 of the raisin mixture. Roll over filling with rolling pin to press slightly into dough.
CUT into 12 pie-shaped wedges. Roll up each wedge jelly-roll fashion, beginning from wide end. Place on greased baking sheets, points down. Repeat with remaining balls of dough.
If desired, BRUSH tops with additional melted butter; sprinkle with additional cinnamon and sugar.
BAKE at 350 F about 25 minutes or until golden.
COOL on wire racks.
Makes 3 dozen.
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