This classic pastry cookie from our Reynolds Kitchens® Ambassador Cookies and Cups are creamy, sweet and fun to make.
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.
Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
Turn mixer to low and add in the flour, mixing until just combined—don’t over-mix.
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.
Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
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.
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.
Brush each log with milk and sprinkle with turbinado sugar.
Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1-inch slices.
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.