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In small mixer bowl, beat butter and cheese until light and fluffy. Beat in egg, vanilla and half the cake mix (dry) until smooth. Stir in remaining cake mix. (Dough will be stiff.) Cover; chill 1/2 hour. Prepare Raisin Filling. Cool. Heat oven to 375 degrees. Roll about 1/4 of dough at a time 1/8 inch thick on lightly floured cloth-covered board. Cut with 1 1/2-inch square cutter. Place half of the squares on ungreased baking sheet; spoon 1/2 teaspoon filling on each. Cut 1/2-inch "X" in center of remaining squares; place on filling and press together. Bake 10 minutes or until very light brown around edges. About 4 dozen cookies.
Raisin Filling: Simmer 1/2 cup raisins, 1/4 cup apricot preserves and 2 tablespoons water for 5 minutes.