Yield: Makes 2 dozen.
Ingredients:
- ½ cup butter softened
- 4 ounces cream cheese, softened
- ½ tsp. vanilla extract
- 2 Tbsp. sugar
- 1 cup flour
- ¼ tsp. salt
- 1 egg, beaten
- 1 Tbsp. cream
- ¼ cup raspberry or apricot jam
- 2 Tbsp. coarse sugar
Filling Ingredients:
- 2 Tbsp. brown sugar
- 1 Tbsp. white sugar
- ¼ cup walnuts ground coarsely ground
- ¼ cup pecans coarsely ground
- 1 tsp. cinnamon
- ¼ cup raisins or currants finely chopped, optional
Directions:
- Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
- Turn mixer to low and add flour just until combined.
- Divide dough in half and refrigerate 1 hour.
- Combine filling ingredients in a small bowl.
- Remove one half of the dough from the fridge and roll into a 10″ circle.
- Spread the dough with the preserves and sprinkle ½ of the filling over top.
- Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
- Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
- Repeat with remaining dough and chill 45 minutes.
- Preheat oven to 350°F.
- Bake cookies 28-30 minutes or until lightly browned.
