Apricot-Raspberry Cookies

1 cup margarine or butter, softened
1 - 8oz. package cream cheese, softened
2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts, chopped
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth
Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended
With spoon, stir in remaining flour
Divide dough into 4 equal pieces
Wrap each with plastic wrap and refrigerate until firm, at least 2 hours
Make filling
Line 2 large cookie sheets with foil; grease foil
Remove 1 package of the dough
Roll into a 9 inch circle, (use rolling pin) on lightly floured surface
Spread with 2 tablespoons raspberry preserves
Sprinkle with about 1/2 cup apricot filling
Gently press filling onto dough
Cut dough into 12 equal wedges
Starting at curved edge, roll up each wedge, jelly-roll fashion
Place on cookie sheet, point-side down, about 1/2 inch apart
Repeat with remaining dough
Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon
With pastry brush, brush cookies with milk
Sprinkle with cinnamon, sugar mix
Bake at 325 F 30 to 35 min.

Filling

Mix walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon