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Description: Cookies with apricot jam, raisins, and nuts.
Yield: 48 Cookies


Qty Unit Ingredient
1 c. Butter
8 oz. Cream Cheese
1/4 c. Sugar
1 tsp. Vanilla Extract
1/4 tsp. Kosher Salt
2 c. Flour


  1. Cream butter and cream cheese together
  2. Add sugar, vanilla, and salt and mix well
  3. Add flour and mix just until combined
  4. Divide dough into four balls and refrigerate for one hour


Qty Unit Ingredient
1/4 c. Brown Sugar
1/2 tsp. Ground Cinnamon
3/4 c. Raisins
1 c. Almonds (chopped)


  1. Combine all ingredients and mix well


Qty Unit Ingredient
1/2 c. Apricot Preserves (pureed in blender)
1 Egg
1 Tbsp. Milk
3 Tbsp. Sugar
1 tsp. Ground Cinnamon


  1. On a floured surface, roll dough out into 9 inch circles
  2. Spread apricot preserves onto each circle
  3. Press one quarter of filling into each circle
  4. Cut each circle into twelve wedges
  5. Roll each wedge from the wide edge toward the narrow point
  6. Refrigerate for 30 minutes
  7. Combine egg and milk to make egg wash
  8. Brush the cookies with the egg wash
  9. Combine sugar and cinnamon and sprinkle over cookies
  10. Bake at 350 F. for 15-20 minutes
  11. Cool on a rack

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Copyright 2005-2009, Kevin Worcester