I was looking for a kid-friendly cookie recipes to make with my granddaughters and spotted this one at www.upstateramblings.com.  They were easy to make and were enjoyed by both kids and adults. I increased the amount of jam in a second batch from the original to 1/3 cup.  A batch will make about 20 cookies and will take about 2 hours and 45 minutes including chilling time.

1 1/2 cup flour

1/4 teaspoon salt

4 ounces cream cheese, cut into small pieces

1/2 cup (1 stick) butter, cut into small pieces

1/3 cup raspberry jam

1/2 cup walnuts finely chopped

Sparkling sugar in a small bowl (will use about ¼ cup.  Can substitute other coarse sugar.)

Combine the flour and salt in a food processor and pulse a few times to mix.

Add the butter and cream cheese and process until a ball a dough forms. It will form fine crumbs first, and then as you continue to process it will clump together into a ball.

Wrap the dough in plastic wrap and chill it for 2 hours.

Preheat the oven to 375 F.  Line a cookie sheet with a silicon baking mat or a sheet of baking parchment.

Roll the dough out onto a lightly floured surface into a rectangle about 14 x 12 inches. I used a silicon mat to help keep the edges straight and used some of the dough trimmed from the edges to fill in some gaps and make a more perfect rrectangle.

Spread the jam on the dough, and then spread the walnuts on top.

Roll up from the long side and cut into 1/2-inch-thick slices.

Dip one side of each slice in the sparkling sugar.

Bake sugar side up for 15 – 20 minutes, until the cookies are lightly browned.