1/2 cup (1 stick) unsalted butter, softened
1/2 package (4 ounces) cream cheese softened
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup apricot jam
1 cup finely chopped California walnuts
1/2 cup raisins, chopped
2 tablespoons unsalted butter melted
Beat butter, cream cheese, sugar, vanilla and salt in large bowl with electric mixer on medium speed, until light and fluffy (about 5 minutes).
Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.
Place dough on a floured working surface and form into a ball. Divide into two equal pieces.
Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes or until firm.
Preheat oven to 375°F and place the racks at the upper-middle and lower-middle positions.
Line two baking sheets with parchment paper.
In a small bowl combine sugar and cinnamon together; mix well and set aside.
On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the walnuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.
Cut each round into 16 even wedges using a knife or pizza cutter. Beginning at the wide end, roll each wedge up into a cookie.
Place each cookie on the prepared baking sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.
Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top.
Bake the cookies about 20 minutes, until they have slightly puffed and are a pale gold, rotating the baking sheets halfway through.
Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
