These delicious, classic rolled cookies have a rich cream cheese and butter crust and are filled with a cinnamon sugar and raspberry jam (you can also add mini chocolate chips for an extra pack of goodness). Double the recipe--one batch is never enough!
Blend first 3 ingredients in food processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces and flatten into disks.
Wrap each disk in plastic and refrigerate for 2 hours. Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.
Line large baking sheets with parchment paper. You will probably need two 2 sheets. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Kee
Spread 3 tablespoons of raspberry preserves on dough, leaving 1-inch border. Sprinkle with 2 tablespoons of cinnamon sugar mixture, and 2 tbsp. of chocolate chips (if you are using these). Press filling firmly to adhere to dough.
Cut dough into 8 equal wedges, as if you were slicing a pizza. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat the process with the remaining dough disks, preserves, cinnamon sugar mixture and chocolate chips (if using them).
Place baking sheets in freezer for 30 minutes to allow cookies to chill and firm.
Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen/cold cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)