These are definitely my all-time favorite cookies. They're just perfection--soft, slightly sweet dough curled around a gooey cinnamon raisin filling. Apricot preserves serve as the binding for the filling, and it forms a thin layer of chewy caramel on the bottoms of the cookies. Although they take some time to make, after being saturated with typical cookies, these are the best solution.
8 ounces cream cheese
1/2 pound unsalted butter (16 tablespoons)
Pinch of salt
1 teaspoon vanilla extract
3/4 cup sugar + 1 tablespoon
2 cups unbleached all-purpose flour (10 ounces)
1/4 cup dark brown sugar (1.75 ounces)
1.5 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts (4 ounces)
1/2 cup apricot preserves
1 extra large egg
1 tablespoon milk
