Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Sticks butter, softened 6 T Chopped raisins
6 oz Cream cheese, room temp. 6 T Chopped walnuts
3 c Flour 3/4 c Jam (apricot, strawberry,
1/2 t Salt -or raspberry)
3/4 c Sugar 1 ea Egg yolk
2 t Cinnamon 1 T Water

Combine the butter cream cheese beat until well mixed. Add the
flour salt mix until completely blended. The dough will be easier
to handle if you wrap chill it for about an hour. Stir together 1/2
C. sugar the cinnamon. Add the raisins walnuts toss to coat all
the pieces. Preheat oven to 375 degrees get out some cookie sheets.
Divide the dough into 6 equal parts. Keep chilled any dough you are
not working on. Roll 1 of the pieces into an 8" circle. Spread with 2
Tbsp. jam sprinkle with 2 Tbsp. of the sugar-raisin- nut mixture.
Cut into 8 pie-shaped wedges. Beginning at the wide end, roll toward
the point, form a crescent shape. Roll out form the remaining
dough in the same way. Place the cookies, point side down, about 1"
apart on the ungreased cookie sheets. Mix together the egg yolk
water brush over the top of each cookie. Sprinkle each cookie with
a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or
until lightly golden. Remove from oven transfer to racks to cool.
48 cookies. This was shared with me on $p$ by Scott Hammon, who took
it from The Fannie Farmer Baking Book.

TO ALL Submitted By PETER ULINSKAS SUBJ COOKIE RECIPE ??? On
12-19-94

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