Prep 4 hrs
Cook 15 mins
These are a beautiful addition to the Christmas cookie platter. The coarse sugar can usually be found at an import grocer. I found thie recipe in a 1997 Midwest Living issue. There is a long prep time, but I think you will find that these are worth the time.
- 3 cups all-purpose flour
- 1 dash salt
- 1 (8 ounce) package cream cheese
- 1 cup butter, softened
- 1⁄2 cup raspberry jam or 1⁄2 cup apricot jam
- 1 cup finely chopped nuts
- coarse sugar
- In a medium mixing bowl, combine the flour and salt.
- Using a pastry blender, cut in the cream cheese and butter till the mixture resembles fine crumbs and begins to cling together.
- Divide dough in half.
- Cover and chill for 1 hour.
- On a lightly floured surface, roll each half of dough into 1/4 inch thickness.
- Fold dough in thirds.
- Wrap in clear plastic wrap and chill for 2 hours.
- Roll each half of the dough into a 14x2 inch rectangle.
- Spread each half with jam to within 1/2 inch of edge of dough: sprinkle with nuts.
- Beginning with long side, roll up, jelly-roll style: seal the seam.
- Cut into 1/2 inch slices.
- Roll one side of each cookie in coarse sugar.
- Place the cookies, sugar side up, 1 inch apart on an ungreased cookie sheet.
- Bake in a 375 degree oven for about 15 minutes or till lightly browned.
- Remove from cookie sheet and allow to cool on a wire rack.