Apricot Walnut Delights (Print Version)

# Ingredients:

→ Dough

01 - 2 1/4 cups plain flour
02 - 1/4 teaspoon fine salt
03 - 8 oz softened cream cheese
04 - 1 teaspoon vanilla essence
05 - 1/4 cup white sugar
06 - 1 cup unsalted butter, softened

→ Filling

07 - 1 1/3 cups finely chopped walnuts
08 - 1 cup apricot preserves

→ Topping

09 - 1 egg for brushing
10 - 1/4 cup rough sugar crystals

# Instructions:

01 - Mix 1 cup softened butter and 8 oz softened cream cheese with a stand mixer or hand mixer in a large bowl until smooth and fluffy.
02 - Pour in 1/4 cup white sugar and 1 teaspoon vanilla essence, and continue mixing for another few minutes.
03 - Gently stir in 2 1/4 cups plain flour and 1/4 teaspoon fine salt. Stop once the dough just comes together to keep it tender.
04 - Split the dough into four parts, shape each into a disc, wrap in plastic wrap, and chill for at least 8 hours or overnight.
05 - Heat your oven to 350°F. Put parchment paper on a baking tray. Pull the chilled dough out and rest it at room temperature for about 20-30 minutes before rolling.
06 - Roll out a dough portion into a rectangle. Cover the dough lightly with about 1/4 cup apricot preserves and scatter roughly 1/3 cup chopped walnuts on top.
07 - Roll up the dough into a log and slice it into 1 to 1 1/2 inch pieces. Place the cookie pieces flat on the parchment-lined tray.
08 - Brush each cookie with the egg wash and sprinkle some coarse sugar over them.
09 - Bake the cookies for 20-25 minutes in the 350°F oven. They should be lightly golden brown when done.

# Notes:

01 - To keep the dough soft and flaky, don't over-mix when adding the dry ingredients.
02 - Logs are better for holding in filling compared to crescent shapes.
03 - A thin coating of apricot preserves will help avoid messy leaks.
04 - Brushing with egg wash and sugar makes the cookies crunchier and shinier, but you can skip it if you prefer.
05 - For storage, keep the cookies in an airtight container at room temperature for up to seven days.
06 - Freeze the dough or finished cookies for up to three months to enjoy them later.

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