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: 48Hands-on: 30 minutesTotal: 9 hours 10 minutesDifficulty: Medium

Makes: 48


  • 2 cups all-purpose flour
  • 1⁄4 tsp. salt
  • 1 cup unsalted butter, softened
  • 8 oz. cream cheese
  • 1⁄3 cup sour cream
  • 1⁄2 cup sugar
  • 1 Tbsp. ground cinnamon
  • 1 cup finely ground walnuts
  • 1⁄2 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-inch 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.