Rugelach Cream Cheese Cookies

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup butter, softened
• 1-3/4 cups granulated sugar, divided
• 2 tsp. vanilla
• 2-1/2 cups flour
• 1/2 tsp. baking soda
• 1/2 cup apricot jam
• 1/4 cup packed brown sugar
• 2 tsp. ground cinnamon, divided
• 3/4 cup finely chopped PLANTERS Walnuts
• 3/4 cup golden raisins
• 1 egg
• 1 Tbsp. water

1. Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended.
2. Add flour and baking soda; mix well.
3. Refrigerate 30 min.
4. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp.
5. cinnamon, nuts and raisins.
6. Heat oven to 375 degrees F. Roll 1/4 of the dough into 9-inch circle on lightly floured surface.
7. Spread dough with 2 Tbsp.
8. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough.
9. Cut into 16 wedges.
10. Starting at wide edge, roll up each wedge.
11. Place, point-sides down, on baking sheet sprayed with cooking spray.
12. Repeat with remaining dough.
13. Beat egg and water; brush onto roll-ups.
14. Sprinkle with combined remaining granulated sugar and cinnamon.
15. Bake 9 to 10 min.
16. or until lightly browned.
17. Immediately remove from baking sheets to wire racks; cool completely.

philadelphia cream cheese, butter, sugar, vanilla, flour, baking soda, apricot jam, brown sugar, ground cinnamon, walnuts, golden raisins, egg, water

Taken from www.kraftrecipes.com/recipes/rugelach-cream-cheese-cookies-138372.aspx (may not work)