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1
Using electric mixer, beat butter and cheese in large bowl until light.
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2
Add sugar; beat until fluffy.
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3
Mix in flour and salt.
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4
Gather dough into ball and gently knead until smooth.
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5
Divide dough into 8 equal pieces.
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6
Gather each into ball; flatten into disks.
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7
Wrap in plastic and chill 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep chilled.
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10
Let soften slightly before rolling.)
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11
Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend.
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12
Set aside.
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13
Position rack in center of oven and preheat to 350F.
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14
Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated).
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15
Roll out dough to 8-inch round.
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16
Spread 3 tablespoons filling over round, leaving 1/2-inch border.
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17
Cut round into 8 wedges.
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18
Starting at wide end of each wedge, roll up tightly and completely to tip.
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19
Place cookies, tip pointing down, on ungreased baking sheet and form into crescents.
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20
Repeat with 3 more dough disks and filling.
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21
Brush cookies with egg.
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22
Sprinkle additional sugar over.
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23
Bake until golden, about 20 minutes.
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24
Transfer cookies to racks and cool.
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25
Repeat with remaining 4 disks, filling, egg and sugar.
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26
(Can be made ahead.
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27
Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
