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  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Servings: 40 cookies
  • Course: Dessert

This classic pastry cookie from our Reynolds Kitchens® Ambassador Cookies and Cups are creamy, sweet and fun to make.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds Kitchens® Quick Cut® Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge®.


  • 1 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 cup apricot preserves
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • Cinnamon sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon)
  • 2 tablespoons milk
  • 1/3 cup turbinado sugar for garnish
  • Reynolds Kitchens® Quick Cut® Plastic Wrap


Step 1

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and cream cheese together for 2 minutes, until smooth and creamy.

Step 2

Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.

Step 3

Turn mixer to low and add in the flour, mixing until just combined—don’t over-mix.

Step 4

Place a large piece of Reynolds Kitchens® Quick Cut® Plastic Wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1-inch thick. Wrap the dough tightly in the plastic wrap and refrigerate for at least 6 hours, or overnight.

Step 5

Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.

Step 6

Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren’t using back in the refrigerator.

Step 7

On a lightly floured surface, roll out the dough into a 12 x 8-inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2 inches apart on the baking sheet.

Step 8

Brush each log with milk and sprinkle with turbinado sugar.

Step 9

Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1-inch slices.

Step 10

Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

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