Rugelach Pinwheels

Directions

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