- 1 (8 ounce) package Lucerne cream cheese
- 1 cup Lucerne Sweet Cream Unsalted Butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 3/4 cup Produce Stand Golden Raisins, coarsely chopped
- 1 cup coarsely chopped walnuts (optional)
- 1/4 cup Safeway SELECT Raspberry Jam
- 2 tablespoons Safeway SELECT Organic Whole Milk
- 1/4 cup granulated sugar
- In a bowl with a mixer on medium speed, beat cream cheese, 1 cup butter, 1/4 cup of the brown sugar, salt, and 1 teaspoon cinnamon to blend well. Add 2 cups flour, mix in at lowest speed, then beat on medium speed to blend well.
- Scrape dough onto a lightly floured surface and divide into quarters. Set each dough quarter on a sheet of plastic wrap, pat to make a 3/4-inch-thick round, wrap airtight, and chill 2 hours. Remove dough and let stand at room temperature 10 minutes before using.
- Meanwhile, in bowl, mix remaining 1/2 cup brown sugar and 1/2 teaspoon cinnamon with raisins and walnuts, if using; if making ahead, cover airtight until ready to use.
- Using 1 quarter of dough at a time, unwrap and roll on a lightly floured board into a 9-inch round, about 1/8 inch thick. With the back of a spoon, spread each round evenly with 1 tablespoon raspberry jam, then sprinkle evenly with 1/4 of the raisin mixture. With a flour-dusted sharp knife, cut each round into 12 equal wedges.
- Starting at the wide end of each wedge, roll up snugly to the tip. Place each rolled rugelach, tip side down; bend each roll slightly to make a crescent. Place cookies about 1 inch apart on buttered or cooking parchment-lined 12-by 15-inch baking sheets. Brush cookies lightly with milk and sprinkle equally with sugar.
- Bake cookies in a 375 degrees F oven until golden brown, 20 to 25 minutes; if baking two sheets at once in one oven, switch their positions halfway through. Let cookies cool on sheets for 5 minutes, then use a spatula to transfer to racks to cool completely. Store in an airtight container at room temperature up to 3 days.