Using a food processor with steel blade, blend until light and fluffy:
8 ounces cold (straight out of refrigerator!) cream cheese
1 c (2 sticks) cold unsalted butter, cut into small pieces
Add and beat until combined:
1/4 c granulated sugar
2 c sifted unbleached all-purpose flour
1/4 t coarse salt
Divide dough equally into two pieces, form into balls, flatten into thick rectangles, wrap in plastic wrap and refrigerate for at least 2 hours. If you have two paper towel rolls, slit them in the long direction and save for later.
Toss together in a medium sized bowl:
1/4 c plus 2 T sugar
1/4 c light-brown sugar, packed
1/2 t ground cinnamon
3/4 c raisins, finely chopped
1c toasted (optional), then finely chopped walnuts
On a lightly floured surface, roll out one piece of the dough. Rectangle should be about 12" wide by 1/8" thick.
~1/4 c raspberry preserves, heated and slightly cooled
Place the completed roll on a baking sheet and repeat the process using an additional
~1/4 c raspberry preserves, heated and cooled slightly
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
1/2 c sugar
1 1/2 t ground cinnamon
Slice the chilled pastry rolls in discs about 1/4" thick. Using your fingers, dip each disc in the topping mixture then shake off any excess topping. At this phase if you didn't roll and cut them perfectly, there's a bit of squishing them together. Place cookies about an inch apart on the prepared sheets
Bake 15 - 20 minutes, until lightly browned. Remove the cookies from the oven and using a fork or fingers (careful, don't burn!) tuck in any ends of dough that might have pulled away. Let the cookes rest on the baking sheet for two minutes to set. Meanwhile spray or wipe a cooling rack with olive or canola oil. This will help keep the preserves from sticking. Transfer cookies to rack(s) and let cool completely.
Instead of raisins use another dried fruit of your choice, finely chopped.
Instead of walnuts, use another nut of your choice, finely chopped.
Instead of raspberry preserves, use apricot preserves or use raspberry preserves on one roll and apricot preserves on the other.
All photos this post:
© 2014 Christopher Kern
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