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1
Beat the butter, cream cheese, and two tablespoons sugar at high speed until fluffy.
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2
Mix in the flour and salt at low speed.
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3
Place the dough on a lightly floured surface; divide into 6 equal portions.
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4
Shape into disks, wrap in wax paper, and refrigerate for 30 minutes.
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5
Position a rack in the center of the oven and preheat to 350.
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6
Line a large cookie sheet with parchment paper.
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7
In a small bowl, stir together the walnuts, blueberries, remaining 1/4 cup sugar, and cinnamon.
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8
On a lightly floured surface, unwrap a piece of dough and roll it out to an 8-inch round.
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9
Using an offset spatula, spread two tablespoons jam over the surface, leaving a 1/2-inch border.
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10
Cut the dough into 8 pie-slice-like triangles.
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11
Sprinkle two heaping tablespoons of the walnut mixture on top.
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12
Roll up each triangle from the outside in; bend slightly into a crescent shape.
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13
Place 1-inch apart on the prepared baking sheet.
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14
Repeat with more of the dough and walnut mixture until the sheet is full.
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15
Brush with the egg white and sprinkle with sugar.
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16
Bake until golden, about 22 minutes.
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17
Transfer the cookies to a rack to cool completely.
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18
Repeat with the remaining dough.
