Keep reading for the complete recipe! ^_^
***Credits to: Oh Nuts!***
INGREDIENTS
4 oz (1 stick) cold butter
1 c. flour
6 tbsp granulated sugar, divided use
1/2 tsp salt
2/3 c. jam of your choice
1 tsp cinnamon
1/3 c. chopped toasted nuts
(like pecans or walnuts)
1/3 cup dried fruit (like raisins or dried cranberries)
1 large egg
DIRECTIONS
1. In a food processor, combine the flour, salt, and 2 tablespoons of the sugar and pulse it to combine.
2. Add the cubes of butter and cream cheese to the dry ingredients.
3. Pulse the food processor a few times to break down the big chunks, then process it in a few longer spurts, until the dough starts to come together in big clumps.
(Don’t let it run so long that it forms a ball around the blade of the processor!)
4. Divide the dough in half. Form each half of the dough into a disc and wrap it with plastic wrap.
5. Once your dough is wrapped in plastic wrap, take a rolling pin and firmly roll the packet. The dough will compress and fill out any empty space in the plastic wrap, and it loses its crumbly texture.
6. Chill this dough until firm, for at least 2 hours. This step can be done a day ahead and the dough can sit in the refrigerator overnight without problems.
7. When the dough is chilled and ready to roll out, preheat the oven to 350 degrees F.
8. Flour your work surface and rolling pin, and work with 1 packet of dough at a time.
9. Roll the dough until it’s in a rough circle, about 10-12 inches wide.
Work quickly but gently: as the dough warms it becomes soft and sticky, so it’s best to be fast and roll the dough while it’s chilled and firm.
10. Gently spread half of the jam (about 1/3 cup) over the circle of dough.
(alternatively, put a piece of chocolate in the middle and roll up!)
11. Mix 2 tablespoons of the sugar with the cinnamon, and generously sprinkle half of this cinnamon-sugar mixture over the jam.
12. use a pizza cutter or a large sharp knife to cut your circle into wedges just like a pizza.
Cut into 12 wedges (yield 24 cookies, each 3 inches long)
13. Next sprinkle on half of the nuts and half of the dried fruit. Press nuts & dried fruit gently into the dough.
14. Starting at the base of one of the wedges, gently roll it up until it completely rolls on top of the tip and becomes a crescent shape.15. Make sure that the bottom of the cookie is resting on the tip. Repeat with the rest of the wedges, until they are all formed into small crescents.
16. Transfer the cookies to a baking sheet lined with parchment paper.
17. Whisk the egg with a little bit of cold water, then gently brush the egg wash all over the tops of the cookies.
18. Sprinkle some of the remaining sugar on top of the cookies.
19.Bake cookies in the preheated 350 degree oven for 20-25 minutes, until the tops are crackling and golden brown.
20. After they’re out of the oven, let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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