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YIELD

48 cookies

TYPE

Dessert

TIME

50 minutes

LEVEL

Intermediate

Here's What You'll Need

1

flour, salt, butter, cream cheese, sugar, ground cinnamon, semi sweet chocolate, raspberry jam, egg

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Make Dough

2

Place flour and salt in food processor, pulse. Add cream cheese and run until it's dispersed. Add butter and run until dough starts to clump. Dump onto a piece of plastic wrap and form into a flattish disc.

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Chill Dough

3

Chill dough until totally firm, about 2 hours in the fridge or about 30 minutes in the freezer.

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Make Cinnamon Sugar

4

Stir cinnamon and sugar together in a small dish. Place chocolate in a second dish.

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Spread the Filling onto the Dough

5

Divide dough into quarters and roll on a floured counter into a rectangle. Spread jam, covering all but the furthest ¼ inch from you. Sprinkle with cinnamon-sugar mixture, then chocolate.

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Roll into Logs

6

Roll dough into as tight a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.

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Freeze and Slice Logs

7

Place log of filled dough in freezer for 10 to 15 minutes. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets.

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Bake Cookies

8

Brush tops with egg wash and sprinkle with a the remaining cinnamon-sugar mixture. Bake for 20-25 minutes. Cool a few minutes on baking sheet before transferring to a cooling rack.

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