In a large bowl cream together the cream cheese and butter. Gradually add
the flour, mixing well after each addition, to form a dough. Divide the
dough in half and roll out each half on a floured surface to forma thin
rectangular crust. Spread the surface of each crust with half of the apple
butter and sprinkle on half of the chopped nuts. Starting with one of the
long sides, roll as for a jelly roll, into a cylinder about 1 inch in
diameter. Repeat with the other crust.
Chill the rolls overnight. Preheat the oven to 300°. Using a sharp knife,
cut the rolls of dough in 1/8-inch slices and bake on an ungreased baking
sheet until barely brown, about 20 minutes. Cool on wire racks.
Recipe by: Mary Simpson Lang - Party Receipts
Posted to recipelu-digest Volume 01 Number 166 by The Taillons
<taillon@earthlink.net> on Oct 26, 1997
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