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Makes 4 dozen cookies
Preheat oven to 350 degrees F.
8 oz. cream cheese, softened
½ lb. unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups all-purpose flour
9 tablespoons granulated sugar (divided)
¼ cup light brown sugar
1 ½ teaspoon cinnamon (divided)
1 cup raisins
1 cup walnut, chopped fine
½ cup apricot preserves
1 egg beaten with 1 tablespoon water (for egg wash)
Other ingredients for the filling:
coconut, raspberry jam and/or chocolate
Cream the cream cheese and butter in an electric mixer until well combined. Add vanilla. With the mixer on low, add the flour and mix until just combined. Put the dough onto a well-floured board and roll into a ball. Cut the ball in quarters, wrap each quarter in plastic and refrigerate 1 hour.
Make the filling:
Mix 6 tablespoons of granulated sugar, the brown sugar and ½ teaspoon cinnamon.
On a well-floured board, roll a quarter ball of dough into a 9-inch circle. Cut the whole circle in quarters, then each quarter into thirds, which will give you 12 equal sections.Spread the dough with 2 tablespoons apricot preserves and sprinkle with ¼ of the filling. Sprinkle with ¼ cup raisins, coconut and/or ¼ cup walnuts.
Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill 30 minutes.
Brush each cookie with the egg wash.
Topping: Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 25 minutes, until lightly browned. Remove to a wire rack and cool.
Repeat the process with the other 3 quarters of dough.
This recipe is adapted from one by Ina Garten on foodnetwork.com.
©Sally Bernstein, 2020