Raspberry Rugelach

This glorious cookie wraps tender cream cheese pastry around a fruity filling of raspberry jam, golden raisins and cinnamon sugar - yummy!

• Ready In: 2 hrs 45 mins
• Serves: 24

Ingredients

• 1⁄2 cup butter, at room temperature
• 4  ounces cream cheese, at room temperature
• 1  cup all-purpose flour
• 1⁄4 cup golden raisin, chopped
• 1⁄4 cup  packed light brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup  seedless raspberry preserves, melted
• 1  egg, lightly beaten
• 2  tablespoons confectioners' sugar

Directions

1. On medium-high speed, beat butter and cream cheese until fluffy, 2 minutes. Reduce speed to low; gradually beat in flour until dough forms. Wrap dough in plastic wrap; refrigerate 1 hour.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine raisins, brown sugar and cinnamon. Divide dough into two pieces. On lightly floured surface, roll out one dough piece into 12x8" rectangle. Brush with 2 T. preserves, leaving 1/2" border on long sides. Evenly sprinkle half of sugar-raisin mixture over preserves. Starting with one long side, roll up dough jellyroll style. Repeat with remaining dough, preserves and sugar-raising mixture.
3. Brush tops of dough logs with egg. Cut into 1"-wide slices. Place slices, glazed side up, 1-1/2" apart on baking sheets. Bake 15 minutes or until lightly browned and baked through in center. Cool on pans on racks. Sprinkle with confectioners' sugar.