Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each portion on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.
Heat oven to 325°F. Cover baking sheets with foil or parchment. Combine nuts, 1/2 cup sugar and 2 tsp. cinnamon. Mix remaining sugar and cinnamon.
Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. preserves, then sprinkle with 1/4 of the nut mixture. Cut into 16 wedges; roll up, starting at short side of each. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle evenly with 1 tsp. cinnamon-sugar. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
Bake 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
You don't have to miss out on your favorite foods if eaten in moderation and you are mindful of portions. A serving of this sweet treat can fit into a balanced diet on occasion.
Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.