Celebration rugelach - country living

1. Prepare pastry in 2 batches: in large bowl, combine half the flour and baking powder; mix well.
2. With electric mixer at low speed, beat in half the butter and cream cheese until smooth dough forms.
3. Divide dough into 4 balls.
4. Repeat with remaining flour, baking powder, butter, and cream cheese to make 4 more balls of dough.
5. Wrap balls of dough in plastic wrap and refrigerate at least 2 hours or overnight.
6. On lightly floured surface, roll one ball of dough into a 12 by 10 ~inch rectangle, about 1/8 inch thick.
7. With fluted pastry wheel or knife, cut rectangle into two 12 by 5-inch strips.
8. (using pastry wheel, trim 1/16 inch from outside lengthwise edges to flute).
9. Transfer strips to baking sheet or large plate, cover with plastic wrap, and refrigerate.
10. Repeat rolling and cutting with remaining balls of dough, stacking strips between plastic wrap and refrigerating as they are made.
11. Prepare filling: set aside ¼ c each nuts and raisins.
12. In food processor fitted with chopping blade, process remaining 3 c walnuts until finely chopped.
13. In medium-size bowl, combine finely chopped nuts, the sugar, and cinnamon.
14. Set mixture aside.
15. Heat oven to 325°F.
16. Line 1 large baking sheet with aluminum foil; place 2 sheets of foil crosswise an a second large baking sheet.
17. Place one 9-inch pastry ring (see note) on the first baking sheet; place a 6-inch pastry ring and a 3-inch pastry ring on separate sheets of foil on the other baking sheet.
18. With the tip of a skewer or toothpick, score outline of all rings into foil; remove rings and set aside until ready to bake rugelach.
19. To make 9-inch rugelach, brush one strip of dough lightly with raspberry preserves.
20. Sprinkle 3 t walnut mixture and 1 t raisins to cover half of strip lengthwise.
21. Foldi uncovered half of dough strip lengthwise over covered half to enclose filling and make a 12 by 2 ½-inch strip.
22. Brush top of folded strip lightly with raspberry preserves.