Beat butter and cream cheese in large bowl until blended. Stir in flour until smooth. Divide dough into 6 equal portions; flatten into disks. Wrap each in plastic; refrigerate at least 6 hours or overnight.
Heat oven to 375 degrees F. Lightly coat baking sheets with cooking spray.
Roll dough on lightly floured surface to 8-inch round. Spread 1 tablespoon jam around outer edge of round, leaving 1/2-inch border. Sprinkle 1 teaspoon sugar over center of dough. Sprinkle 1 tablespoon each of nuts and currants over jam. With pizza cutter or sharp knife, cut into 12 wedges. Roll each wedge up into center; bend ends to shape into crescents. Place on baking sheets, spacing 1/2 inch apart. Repeat with remaining dough and ingredients.
Bake in 375 degree F oven 20 to 25 minutes or until golden brown. Remove cookies from pans to racks to cool. Makes 6 dozen.