There is an inactive time of 1 hour 30 minutes to be factored into preparing these cookies.
Recipe courtesy of Ina Garten.
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- 8 oz
- cream cheese, room temperature
- 1/2 lb
- unsalted butter
- 1/4 c
- granulated sugar, plus 9 tablespoons
- 1/4 tsp
- kosher salt
- 1 tsp
- pure vanilla extract
- 2 c
- all purpose flour
- 1/4 c
- light brown sugar, packed
- 1-1/2 tsp
- ground cinnamon
- 3/4 c
- 1 c
- walnuts, finely chopped
- 1/2 c
- apricot preserves, pureed in a food processor
- egg, beaten with 1tab milk, for egg wash
1Cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup of the granulated sugar, the salt and the vanilla. With the mixer on low speed, and the flour and mix until just combined.
2Dump 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 one hour.
3To make the filling: combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and the walnuts.
4On 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 circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll each wedge.
5Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
6Preheat the oven to 350 degrees F.
Brush each cookie with egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned.Remove to a wire rack and let cool.