Not your average cookie, this fruit & nut-filled, sugar & cinnamon coated pastry is small enough to pop in your mouth all at once. The recipe calls for raspberry jam, but I used strawberry - any flavor will work.
Ingredients: 6 ounces (1 1/2 sticks)unsalted butter, softened, 6 ounces cream cheese, softened, 1 1/2 cups all-purpose flour, 1 cup raspberry jam (or other flavor), 2 ounces (1/2 cup walnuts or pecans, chopped, 1 cup sugar, 1 tablespoon cinnamon.
In a large mixing bowl, cream butter and cream cheese together; add flour and mix just until combined. Cover with plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 350 degrees. Lightly grease 2 baking sheets. In a small bowl combine sugar and cinnamon; set aside. Put jam in bowl and stir until smooth; set aside.
On a lightly floured surface, roll 1/4 dough at a time into a 9 inch round. Spread 1/4 of jam evenly on round. Sprinkle with 1/4 of the nuts; then 1/4 of the sugar/cinnamon mixture. Cut prepared circle into 12 wedges then roll each wedge up starting with the wide end. Arrange the rolls 2 inches apart on prepared baking sheet (Curl into a crescent, if desired). Bake in preheated 350 degree oven 10-12 minutes, or until golden brown. Let cookies cool on baking sheet for 5 minutes before transferring to cooling racks. Repeat with remaining dough.
Makes 4 dozen cookies. "Christmas Cookies" by Kaye Hansen & Liv Hansen published by Clarkson Potter Publishers, New York, in 2005.