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Prep Time: 6 Minutes Cook Time: 45 Minutes |
Ready In: 51 Minutes Servings: 20 |
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cookies Ingredients:
2 cups all-purpose flour, plus more |
flour, for work surface |
1/4 teaspoon coarse salt |
1 cup unsalted butter, softened |
8 ounces cream cheese, room temperature |
1/2 cup sugar, plus |
2 tablespoons sugar |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
3/4 cup apricot preserves |
1 1/3 cups walnuts, toasted and finely chopped (about 1 cup) |
1 cup currants |
1/2 cup golden raisin, coarsely chopped |
3 tablespoons heavy cream |
Directions:
1. Whisk flour and salt in a bowl; set aside. Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Reduce speed to low. Add flour mixture; mix to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Refrigerate 6 hours (up to overnight).
2. Preheat oven to 325°. Whisk sugar, cinnamon, and nutmeg in a bowl; set aside. Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and 2 tablespoons sugar mixture. Tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
3. Brush each log with cream; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices.
4. Store in an airtight container up to 2 days.
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