• 8 ounces cream cheese at room temperature
  • 1/2 pound unsalted butter
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar
  • packed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup walnuts finely chopped
  • 1/2 cup apricot preserves
  • pureed in a food processor
  • 1 egg beaten with 1 tablespoon milk for egg wash


  1. Cream  the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. 

  2. Add 1/4 cup granulated sugar, the salt and vanilla. With mixer on low speed, add the flour and mix until just combined.

  3. 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 refridgerate for 1 hour. 

  4. To make filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and walnuts.

  5. On a well floured board, roll each ball of dough into a 9 inch circle.

  6. Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 cup of the filling.

  7. Press the filling lightly into the dough/ Cut the circle into 12 equal wedges - cutting the whole curcle in quarters, then each quarter into thirds.

  8. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

  9. Chill for 30 minutes. 

  10. Preheat the oven to 350 degrees F.

  11. Brush each cookie with the egg wash. 

  12. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. 

  13. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. 


  15. Makes 4 dozen cookies