This holiday cookie recipe has been in our family for about 50 years. My mom used to make these only at Christmas, which makes them extra special! The story behind how we got this recipe goes like this: my aunt was a nanny in the 60's for a jewish family. This was their holiday cookie recipe, which they shared with her. So, our "Christmas cookies" are really a jewish cookie, kind of like a rugelagh. Enjoy!
Tip: don't try to use more jam than called for, you only need a very thin layer. If you use too much it will melt out the seam and be a huge, sticky and burnt mess!
Raspberry Cream Cheese Cookies
8 oz butter room temp.
8 oz cream cheese room temp.
½ cup sugar
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
Small jar seeded raspberry jam
Cinnamon & sugar (equal parts mixed together for sprinkling)
Cream butter, cheese, sugar and vanilla until smooth.
Add flour and mix to combine.
Wrap dough in a ball in plastic wrap and refrigerate 1 hour or until firm.
Divide dough into 4 parts.
Roll out one part at a time into a large rectangle.
Spread a thin layer of raspberry jam on dough, leaving a 1 inch border all around edges.
Sprinkle jam with chopped walnuts.
Sprinkle with cinnamon & sugar mixture.
Roll up the long side and place on parchment paper on cookie sheet with seam on the bottom.
Press ends together to seal.
Repeat for remaining dough. Can put two logs on one cookie sheet.
Brush tops with milk.
Bake 350 degrees F for 35 minutes do not brown!
Cut into diagonal slices right out of the oven.