Ingredients
for Dough:
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
for Filling:
- 1 cup apricot jam
- 1 ⅓ cups walnuts finely chopped
for topping:
- 1 egg for egg wash
- ¼ cup course sugar
Instructions
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In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes. The mixture should become light and airy.
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Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
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Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don’t overmix this step.
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Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.
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When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter.
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Preheat the oven to 350°F, line a baking pan with parchment paper and set aside.
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Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer. Then sprinkle over about ⅓ cup finely chopped walnuts.
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Roll the dough in a log, then cut the log into about 1-1 ½-inch pieces.
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Place the cookies on a baking sheet with parchment paper.
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Brush them over with egg wash and sprinkle some course sugar on top.
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Bake at 350°F for about 20-25 minutes or until golden/brown.
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Notes
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