Almond Raspberry Rugalah Cookie

• 8 ounces cream cheese pkg, softened
• 1 cup butter softened
• 2 teaspoon sugar
• 2 cups flour, all-purpose
• 1 cup almonds toasted coarsely chopped
• 1/2 cup golden raisins optional
• 1/4 cup sugar
• 1/4 cup brown sugar packed
• 3/4 teaspoon cinnamon
• 3/4 cup raspberry jam
• 1 large eggs
• 2 tablespoons sugar

1. Preheat oven to 350F
2. In bowl, beat cream cheese with butter until fluffy; beat in sugar.
3. Using wooden spoon, gradually stir in flour.
4. Form dough into ball; cut into quarters and shape into rounds.
5. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day.
6. Let stand at room temperature for 15 minutes before rolling.
7. Filling:
8. In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon.
9. In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.
10. On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle.
11. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top.
12. Sprinkle with one-quarter of the nut mixture.
13. Using sharp knife, cut circle into 12 pie-shaped wedges.
14. Starting from wide end, roll up each wedge to form crescent shape.
15. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes.
16. Repeat with remaining dough and filling.
17. Topping:
18. Beat egg lightly; brush over surface of chilled cookies.
19. Sprinkle sugar over top.
20. Bake in oven for about 25 minutes or until golden brown.
21. Let cool on racks.
22. Makes about 48 cookies.

cream cheese, butter, sugar, flour, golden raisins, sugar, brown sugar, cinnamon, raspberry jam, eggs, sugar

Taken from recipeland.com/recipe/v/almond-raspberry-rugalah-cookie-48185 (may not work)