Recipe Index

Ingredients

• 2 cups all-purpose flour
• ½ tsp. kosher salt
• 2 sticks (1 cup) unsalted butter, softened
• 8 oz. cream cheese, softened
• ½ cup plus 4 tsp. sugar
• 1 tsp. cinnamon
• 1 cup apricot preserves or raspberry jam
• 1 cup loosely packed golden raisins, chopped
• 1¼ cups walnuts (¼ lb.), finely chopped
• Milk for brushing cookies
• Parchment paper

Method

1. Whisk the all-purpose flour and kosher salt together, then beat the softened butter and cream cheese in a large bowl until combined and stir the flour mixture in until a soft dough forms.
2. Gather the dough into a ball, flatten it in plastic wrap into a rough rectangle, and chill it for 8 to 24 hours until firm.
3. Heat the oven to 350°F, line a shallow baking pan with parchment paper, and whisk the larger measure of sugar with the cinnamon.
4. Roll each of the four chilled dough pieces into a 12 by 8-inch rectangle on a floured surface, stacking them on parchment and keeping them cold between rollings.
5. Spread one rectangle with apricot preserves or raspberry jam, sprinkle it with chopped golden raisins, finely chopped walnuts, and cinnamon sugar, then roll it tightly into a log using the parchment to help.
6. Repeat with the remaining rectangles, lay the four logs seam side down in the pan an inch apart, brush them with milk, and sprinkle them with the remaining granulated sugar.
7. Score each log crosswise at 1-inch intervals, cutting about three-quarters of an inch deep but not all the way through.
8. Bake the logs for 45 to 50 minutes until golden, cool them on the pan set over a wire rack for about 30 minutes, then slice them all the way through into cookies.

Cook: 40 minutes · Total: 9 hours 45 minutes (includes chilling dough)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data