Page 185 - Classic Cookies with Modern Twists

1. In the bowl of a food processor tted with the met al blade,

pulse the all-purpose our, sugar, and salt several times to
blend. Add the butter and cream cheese and pulse in short
bursts several times, or until coarse cr umbs form. Drizzle the

vanilla over the dough and pulse several more times, until the
dough comes together in larger pieces. Gather the dough into a
ball and divide into 4 even pieces. Shape each piece into a disk,
about ½ inch thick. Wrap the disks with plastic w rap and chill
at least 2 hours or up to 2 days.

2. Meanwhile, make the lling. In the clean food processor bowl,
pulse the nuts and granulated sugar several times, until the
nuts resemble coarse cr umbs. Transfer the mixture to a

medium bowl and add the brow n sugar, cinnamon, and nutmeg.
Stir the ingredients to combine and add the raisins and
currants.

3. On a lightly rice-oured surface with a rice-oured rolling pin,

or between 2 sheets of plastic w rap or parchment paper, roll
each disk of dough into a 9-inch round, about ⅛ inch thick.
Using a pizza cutter or sharp knife, cut each round of dough into
12 pie-shaped pieces. P ush the pieces together so that there

aren’t any gaps, and spread each round with 3 t ablespoons
marmalade, up to the edges. Evenly sprinkle the rounds with
about ½ cup lling each and lightly press the lling into the
marmalade.

4. Line 2 baking sheets with parchment paper. Use an offset
spatula to loosen each pie-shaped piece and begin rolling from
the wide end, bending the ends slightly inward, to form a
crescent. Place the cookies on the baking sheets, 1½ inches

apart. Repeat with each round.

5. L oosely cover the cookies with plastic w rap and refrigerate 30
minutes or until rm. Preheat the oven to 375 degrees F. Bake
for 18 to 20 minutes, rot ating the sheets half way through, or