Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Pastries Cookies
Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Butter -- softened
6 oz Cream cheese -- room temp
3 c Flour
1/2 ts Salt
3/4 c Sugar
2 ts Cinnamon
6 T Raisins -- chopped
6 T Walnuts -- chopped
3/4 c Jam (apricot, strawberry, or
-raspberry)
1 Egg yolk
1 T -- Water
Combine the butter & cream cheese & beat until well mixed. Add the flour
& salt & mix until completely blended. The dough will be easier to
handle if you wrap & chill it for about an hour. Stir together 1/2 C.
sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the
pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide
the dough into 6 equal parts. Keep chilled any dough you are not working
on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam &
sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie-
shaped wedges. Beginning at the wide end, roll toward the point, & form
a crescent shape. Roll out & form the remaining dough in the same way.
Place the cookies, point side down, about 1" apart on the ungreased
cookie sheets. Mix together the egg yolk & water & brush over the top of
each cookie. Sprinkle each cookie with a little of the remaining 1/4 C.
sugar. Bake for about 15 minutes or until lightly golden. Remove from
oven & transfer to racks to cool.
