 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
8 ounces cream cheese, at room temperature |
1/2 -pound unsalted butter, at room temperature |
1/4 cup granulated sugar, plus 9 tablespoons |
1/4 teaspoon kosher salt |
1 teaspoon pure vanilla extract |
2 cups all-purpose flour, plus more for rolling |
1/4 cup light brown sugar, packed |
1 1/2 teaspoons ground cinnamon |
3/4 cup raisins |
1 cup finely chopped walnuts |
1/2 cup apricot preserves, pureed in a food processor |
1 egg beaten with 1 tablespoon milk, for egg wash |
Directions:
1. Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.
|
|