BATTER
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- MIX ABOVE, THEN ADD
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- MIX ABOVE, THEN SLOWLY ADD
- 2 cups all-purpose flour
- DOUGH
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- FILLING – Make in separate bowl
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- USED JUST BEFORE BAKING
- 1 egg beaten with 1 tablespoon milk, for egg wash
STEP BY STEP
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment 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.
- FINISH TOPPING
- Mix 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon
- FILLING 1
- Combine the raisins and walnuts with 2 tablespoons apricot preserves
- ASSEMBLY
- On a well-floured board, roll each ball of dough into a 9-inch circle.
- Bruch circle with the egg wash
- Sprinkle with 1/2 cup of the Filling. Press the filling lightly into the dough.
- Top with your sugar mixture
- Cut the circle into 12 equal wedges cutting the whole circle in quarters, then each quarter into thirds.
- Starting with the wide edge, roll up each wedge.
- Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
- Chill for 30 minutes.
- Preheat the oven to 375 degrees F.
- Brush each cookie with the egg wash.
- Garnish with Turbinado sugar
- Bake for 15 to 20 minutes, until lightly browned.
- Remove to a wire rack and let cool.
Serve with pudding dip
