- Portion size 48 servings
- 1 pkg cream cheese softened
- 1 cup butter softened
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1 egg
- 2 tablespoons granulated sugar
- 2 tablespoons coarse sugar
- 1 cup toasted pecan coarsely chopped
- 1/2 cup golden raisins (optional)
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 3/4 teaspoons cinnamon
- 3/4 cups raspberry jam
Preheat oven to 350°F (180°C)
In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.
In small bowl, combine pecans, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 tsp (5 mL) water until spreadable.
On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle. Carefully spread 3 tbsp (50 mL) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with remaining dough and filling.
Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.(Can be stored in airtight container for up to 5 days or frozen for up to 1 month)