For lots more healthy, low fat and diabetic friendly recipes and cooking tips, visit Marilyn's website, Cinnamon Hearts.

Preheat oven to 375°F.

Dough:
Cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract. Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.

Filling:
Mix together the chopped raisins, walnuts and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.

Cookie Preparation:
Divide the dough into 4 equal portions. Roll out each portion into a 10 to 12-inch circle, 1/8-inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of spreadable fruit (approx. 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped raisin-nut mixture. Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point. Place point down on lightly greased or parchment lined baking sheets. Bake for 15-17 minutes or until golden. Remove to racks to cool.

Diabetic Exchanges:
1/2 Starch; 1/2 Fat