Rugelach Cream Cheese Cookies

Ingredients

• 0.5 cup apricot preserves 
• 0.5 tsp baking soda 
• 0.3 cup brown sugar packed
• 0.8 cup butter softened
• 8 oz philadelphia cream cheese softened
• 1  eggs 
• 2.5 cups flour 
• 0.8 cup golden raisins 
• 1.8 cups granulated sugar divided
• 2 tsp ground cinnamon divided
• 2 tsp vanilla 
• 0.8 cup planters walnuts finely chopped
• 1 Tbsp water 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended.
2. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and raisins.
3. Heat oven to 375F.
4. Roll 1/4 of the dough into 9-inch circle on lightly floured surface.
5. Spread dough with 2 Tbsp. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough.
6. Cut into 16 wedges. Starting at wide edge, roll up each wedge.
7. Place, point-sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
8. Beat egg and water; brush onto roll-ups.
9. Sprinkle with combined remaining granulated sugar and cinnamon.
10. Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.