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1
Dough:
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2
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
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3
Add 1/4 cup sugar and continue processing until fully incorporated.
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4
Add flour and pulse just until dough comes together.
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5
Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
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6
Filling:
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7
In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
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8
On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
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9
Spread a thin layer of preserves over dough; sprinkle with filling mixture.
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10
Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
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11
Repeat process with remaining piece of dough.
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12
Place dough logs in refrigerator; let chill at least 1 hour.
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13
Preheat oven to 350u00b0F; line baking sheets with parchment paper and set aside.
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14
Topping:
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15
Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
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16
Slice chilled dough logs crosswise, about 1/4 inch thick.
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17
Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
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18
Bake until lightly browned, 18 to 20 minutes.
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19
Cool on wire rack.
