A delicious variation on these traditional Jewish holiday cookies is to substitute chocolate chips for the raisins and brush the pastry with apricot jam before adding the filling.
Makes: 48 cookiesHands-on: 30 minutesTotal: 9 hours 10 minutesDifficulty: Medium
Makes: 48 cookies
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup unsalted butter, softened
- 8 oz. cream cheese
- ⅓ cup sour cream
- ½ cup sugar
- 1 Tbsp. ground cinnamon
- 1 cup finely ground walnuts
- ½ cup raisins
- In a food processor, pulse flour, salt, butter, cream cheese, and sour cream until crumbly. Knead until it holds together; form into 4 disks. Chill overnight.
- Pulse sugar, cinnamon, walnuts, and raisins in a food processor until finely ground.
- Roll well-chilled disks into 9" rounds. Sprinkle each of rolled disks with sugar and nut mixture. Press in lightly.
- Cut each round into 12 wedges. Roll up from base to tip. Place on ungreased baking sheets; chill 20 minutes.
- Preheat oven to 350°F.
- Bake 20 minutes or until golden. Cool.