Pastry:
8 oz 1/3 less fat cream cheese, at room temperature
1 1/2 sticks butter, at room temperature
1/4 cup olive oil
1/4 cup granulated sugar,
1 teaspoon vanilla extract
2 cups whole-wheat pastry flour
Filling:
1/4 cup light brown sugar, packed
1 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, chopped
1/2 cup fruit preserves of choice
1 egg beaten
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a bowl with an electric mixer cream the cheese, butter and oil. Add 1/4 cup granulated sugar, and vanilla. With mixer on low add the flour and mix until just combined. Dump the dough out onto a board and roll it into a ball.
Cut the ball in quarters, flatten each quarter slightly then wrap each piece in plastic and refrigerate for at least one hour, up to a few days.
To make the filling combine brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.
Roll each ball of dough into a 9-inch circle. (It helps to roll them in between plastic wrap.) Spread the dough with about 2 tablespoons of preserves (all the way to the edge) and sprinkle with approximately 1/4 of the filling. Press the filling lightly into the dough. Do the same with the 4 rounds. Roll in each round, brush with the egg and sprinkle with the sugar. Cut little disks placing them onto the prepared baking sheet.
Bake for 22 to 30 minutes or until lightly browned. Place cookies on a wire rack to cool.
