Wednesday, March 9, 2011


8 oz cream cheese, room temperature

½ lb butter, room temperature

¼ cup granulated sugar, plus 9 Tbsp.

¼ tsp kosher salt

1 tsp. vanilla extract

2 cups all-purpose flour

¼ cup light brown sugar, packed

1 ½ tsp. cinnamon

¾ cup currants

1 cups walnuts, finely chopped

½ cup preserves, whisked or pureed in food processor or blender

1 egg beaten with 1 Tbsp. milk for egg wash


· Cream the cheese and butter until light. Add ¼ cup sugar, salt, and vanilla. Slowly add the flour until just combined.

· Dump the dough onto a well-floured board and roll it into a ball. Cut the ball into quarters and roll each quarter into a ball. Wrap each ball in plastic and refrigerate for 1 hour.


· Combine 6 Tbsp. sugar, brown sugar, ½ tsp. cinnamon, currants, and walnuts.


· On a well-floured board, roll out one ball of dough at a time into a 9-inch circle. Spread out 2 Tbsp. of preserves (thinly cover). Sprinkle with ½ cup of filling, pushing down into the dough.

· Cut the circle into 12 wedges—first in quarters, then each quarter in thirds.

· Starting with the outside edge, roll inward, making sure to start out with a tight roll (but not tight enough to crush the dough).

· Place on a cookie sheet lined with parchment paper, point-side down. They do not puff up much, so they can be placed close together.

· Chill 30 minutes.

· Brush with the egg wash. Mix 3 Tbsp. granulated sugar and 1 tsp. cinnamon. Sprinkle on cookies.

· Bake 15-20 minutes at 350° until lightly browned. Let cool on wire rack.

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