Ingredients
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon cream
- 1/4 cup raspberry jam or apricot
- 2 tablespoons coarse sugar
Filling
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 1/4 cup walnuts ground coarsely ground
- 1/4 cup pecans coarsely ground
- 1 teaspoon cinnamon
- 1/4 cup raisins or currants finely chopped , optional
Instructions
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Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
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Turn mixer to low and add flour just until combined.
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Divide dough in half and refrigerate 1 hour.
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Combine filling ingredients in a small bowl.
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Remove one half of the dough from the fridge and roll into a 10″ circle.
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Spread the dough with the preserves and sprinkle 1/2 of the filling over top.
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Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
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Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
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Repeat with remaining dough and chill 45 minutes.
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Preheat oven to 350°F.
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Bake cookies 28-30 minutes or until lightly browned.
Nutrition Facts
Calories: 117
Fat: 7g
Saturated Fat: 4g
Cholesterol: 23mg
Sodium: 78mg
Potassium: 39mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 5g
Protein: 1g
Vitamin A: 201%
Vitamin C: 1%
Calcium: 12%
Iron: 1%