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1
In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
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2
Cut the butter and cream cheese into 1-inch cubes.
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3
With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
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4
Then, work the dough with your hands until it has a coarse meal texture.
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5
Press the dough into a ball.
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6
If the dough is too soft to roll, wrap and refrigerate for at least an hour.
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7
Preheat the oven to 350 degrees F.
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8
Using a fork, stir the sugar and cinnamon together.
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9
Divide the dough into four pieces.
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10
On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
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11
Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
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12
Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
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13
Repeat with the 3 remaining pieces of dough.
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14
Cut each circle into 16 wedges.
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15
Roll up the wedges, starting at the wide end.
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16
Place the wedges on an ungreased cookie sheet, point-side down.
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17
If using a glaze, whisk the egg and lightly brush the top of each cookie.
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18
If you wish, lightly sprinkle the cookies with sugar.
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19
Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
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20
Remove to a rack until the cookies have cooled.
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21
Store in the refrigerator or freeze.
