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1
Whisk together flour and salt in a bowl.
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2
Beat togeter butter and cream cheese in a large bowl, until well combined.
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3
Add flour mixter and stir with a wooden spoon until soft dough forms.
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4
Gather dough into a ball and wrap in plastic wrap, loose, then flatten (in wrap) into 7-by-5-inch rectangle.
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5
Chill until Firm 8 to 24 h.
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6
Put oven rack in the middle of the over and preheat oven to 350F.
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7
Line large shallow backing pan with parchment paper.
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8
Cut dough into 4 pieces.
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9
Chill 3 wrapped in plastic wrap, and roll remaining piece into 12-by-8 inch rectangle on well floured surface with a floured rolling pin.
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10
transfer into a sheet of parchment paper and then transfer to a tray and chill while rolling out remaining dough in tha same manner, transferinf each to another sheet of parchment and stack on tray.
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11
Whisk 1/2 cup sugar with cinnamon.
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12
Arrange 1 dough rectangle on work surface with long side nearest you.Spread 1/4 cup preserves evently with spatula.
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13
Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle 2 table spoons cinamon sugar.
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14
Using parchement as aid, roll up dough tightly into log.
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15
Place log seam side down, in lined baking pan then pinch ends closed and tuck underneath.
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16
Repeat process 3 more times and arrange 1 inch apart in a pan.
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17
Bruch logs with milkand sprinkle each with 1 teaspoon of remaining sugar.
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18
With sharp knife make 3/4-inch-deep cuts crosswise in doug(not all the way throught at 1-inch intervals.
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19
Bake until golden brown for 45-50 minutes.
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20
Cool in a pan for 30 minutes, then transfer logs to cutting board and slice cokkies all the way through.
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21
Put into an air tight container and keep in room temperature for up to a week.
