Recipe by Lennie
These are absolutely delicious! I vary them by using a wide variety of jams and nuts, plus I often leave out the nuts. To be really decadent, use jam and some chocolate chips instead of nuts! Based on a Bonnie Stern recipe.
- 1 cup all-purpose flour
- 1⁄2 cup cold butter, cut into small pieces (preferably unsalted)
- 4 ounces cold cream cheese, cut into small pieces
- 3⁄4 cup apricot jam (raspberry also works great)
- 1⁄4 cup white sugar
- 1⁄2 cup chopped toasted almond (pecans and walnuts also work well)
- 1 teaspoon finely grated fresh lemon zest
- 1 large egg
- 1⁄3 cup coarse sugar
Directions See How It's Made
- First, make pastry.
- Place flour in a bowl, and add cold butter pieces; using a pastry blender, cut the butter into the flour.
- Add cream cheese and also cut in.
- You can do the above in a food processor, if you don't wish to do it by hand.
- When butter and cream cheese have been cut in, knead with your hands until dough forms a ball (or process in food processor until mixture just forms a ball; don't over-process or dough will toughen).
- Cut dough in half, wrap each half in plastic wrap, and refrigerate (you can do this ahead of time, if you wish, and then make the cookies the next day).
- Preheat oven to 350 degrees F; line 2 cookie sheets with parchment paper and set aside.
- Place jam in a small bowl and stir it until it is spreadable.
- In another small bowl, combine the white sugar with the nuts and lemon zest.
- Remove one batch of dough from the fridge and roll out on a floured surface into a circle, at least 9 inches in diameter-- thinner/bigger is good, too, and will result in a crispier cookie.
- Spread half the jam over the circle, them sprinkle on half the nut mixture.
- Cut each circle into 12 wedges and tightly roll up each wedge, starting at the outside edge; bend/curve in each end so cookie resembles a crescent roll.
- Place cookies one inch apart on a cookie sheet.
- Repeat procedure with remaining dough, remaining jam, and remaining nut mixture.
- Beat the egg, and brush beaten egg on top of all cookies; sprinkle with coarse sugar.
- Bake until cookies are golden, about 20 to 25 minutes.
- Cool on racks; dust with sifted icing sugar if desired.