½ tsp. salt
2 sticks butter – softened
8 oz. cream cheese – softened
½ cup plus 4 tsp. sugar
1 tsp. cinnamon
1 cup apricot preserves
1 cup chopped golden raisins
1 cup finely chopped walnuts
Whisk together flour and salt – set aside. With an electric mixer, beat cream cheese and sugar until smooth. Gradually add flour (mixture will be crumbly). Gather dough into a ball, and flatten into a 7-by-5 inch rectangle. Wrap in plastic wrap and refrigerate for 8 – 24 hours.
Preheat oven to 350 degrees. Combine ½ cup of sugar & cinnamon – set aside. Cut the chilled dough into 4 pieces. On a well-floured surface, roll out each piece into a 12-by-8 inch rectangle, transferring each finished piece onto a sheet of parchment or waxed paper and placing in the refrigerator while rolling out the others.
Arrange 1 dough rectangle on work surface. Spread ¼ cup of preserves evenly over dough. Sprinkle with ¼ cup of raisins, ¼ cup of walnuts and 2 Tbs. cinnamon sugar – ending ½ inch from both short sides. Roll dough, starting with the long side, into a tight log. Pinch ends and tuck underneath. Place log seam side down on a parchment lined cookie sheet. Repeat with remaining dough rectangles – placing on the same cookie sheet leaving 1 inch between logs.
Brush logs with milk and sprinkle each with 1 tsp. sugar. With a sharp knife, make ¾ inch deep cuts crosswise in dough (not all the way through) at 1-inch intervals.
Bake for 45 – 50 minutes or until golden. Place cookie sheet on rack and cool for 30 minutes. Transfer logs to cutting board, and slice cookies all the way through. Cool completely.
Makes 4 dozen.