8 ounces cream cheese

8 ounces SALTED butter

2 cups all purpose flour

Confectioner’s sugar

1/2-cup sugar

2 teaspoons cinnamon

1/2-cup raisins

1/2-cup walnuts, chopped

1.  Cream the cheese and butter together on high speed with an electric mixer until well combined and light and fluffy (the mixture should feather out from the edge of the bowl).  Scrape down sides of bowl.

2. Add flour and turn your mixer on and off only until dough looks like the flour has been incorporated. Remove the dough from the bowl and lightly toss it on a smooth surface until it forms a compact mass.

2.  Divide mixture into 8 cylinders and refrigerate until dough is firm.

3. Combine the sugar, cinnamon, raisins and walnuts in a bowl.  Set aside.

4. Roll each portion of dough onto a board that is heavily “floured” with confectioner’s sugar.  Roll out into a 6 x 9 inch rectangle.

5.  After the dough is rolled out sprinkle with some of the sugar/nut mixture. Roll covered dough into a log from the long side. Pinch the bottom seam together and tuck the ends slightly under.

6.  Cut filled logs into 8 or 9 pieces and place on an ungreased or parchment lined cookie sheet.

7.  Bake in a 350F oven for 15 to 20 minutes or until golden.  Cool completely before freezing.

MANDELBRODT

2 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
6 Tablespoons oil
Juice of 1/2 orange
3 eggs
1 Tablespoon grated zest of orange
1 teaspoon vanilla
1/2 cup slivered almonds
Cinnamon and sugar mixture for topping
1.    Combine the flour, baking powder and salt in a small bowl and set aside.

2.    Cream sugar and oil until light and well combined.  add juice, eggs, zest and vanilla and beat well.

3.    Stir in the flour mixture and almonds and mix well.

4.    On a greased cookie sheet form 2 loaves of dough about 4 inches wide and 10 inches long.  Sprinkle the tops with cinnamon and sugar and bake for 45 minutes at 350F.

5.    Remove the loaves from the oven.  Cut the loaves on a diagonal into 1/2 inch slices.  Place cut side down on the cookie sheet and return to the oven for 5 to 7 minutes or until lightly golden.  Turn each slice over and return to the oven for an additional 5 minutes.  Cool and serve.