Apricot Almond Spirals

These cookies from Canadian Living are a sliced version of rugalach, with all the fixings of jam, nuts and white chocolate.

• Ready In: 2 hrs
• Yields: 80 cookies

Ingredients

• 8  ounces cream cheese, softened
• 1  cup butter, softened
• 2  tablespoons granulated sugar
• 2  cups all-purpose flour

• Filling

• 1  cup  almonds, finely chopped
• 3  ounces white chocolate, finely chopped
• 1⁄4 cup granulated sugar
• 1⁄4 cup brown sugar, packed
• 1⁄2 cup  apricot jam

Directions

1. Line 2 rimless baking sheets with parchment paper or grease; set aside.
2. In a large bowl, beat the cream cheese with the butter until fluffy, then beat in the sugar.
3. Stir in the flour in 2 additions to make a soft dough.
4. Form the dough into a rectangle and cut into quarters.
5. Wrap each and refrigerate until firm, about 30 minutes.
6. To make the filling, combine the almonds, white chocolate and granulated and brown sugars in a small bowl and set aside.
7. On a lightly floured surface, roll out each quarter of the dough into a 12" x 8" rectangle.
8. Spread each with 2 tablespoons of jam and sprinkle with one-quarter of the nut mixture.
9. Starting at the long side, tightly roll up into a log.
10. Wrap and refrigerate until firm, about 1 hour.
11. Cut each log in 1/2" thick slices.
12. Arrange, 1/2" apart, on the prepared pans.
13. Bake in the centre of a 350 degree F oven until golden, about 20 minutes.
14. Transfer to racks and let cool.