8 ounces cream cheese, softened
1 cup butter, softened
2 tablespoons granulated sugar
2 cups all-purpose flour

Filling
1 cup toasted coarsely chopped almonds
1/2 cup golden raisins (optional)
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon cinnamon
3/4 cup raspberry jam

Topping
1 egg
2 tablespoons coarse or granulated sugar

Preheat oven to 350 degrees F.

In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.

Filling: In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.

On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shape wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with remaining dough and filling.

Topping: Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.

Makes about 48 cookies.