1 cup Crisco® Butter-Flavor All-Vegetable Shortening
8 ounces cream cheese, softened to room temperature
¼ cup granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
½ teaspoon salt
¼ cup granulated sugar
¼ cup lightly packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon fresh ground nutmeg
¾ cup finely chopped walnuts
¾ cup coarsely chopped golden raisins
½ cup coarsely chopped pitted dates
½ cup coarsely chopped dried cherries
½ cup seedless raspberry preserves
1/3 cup granulated sugar
½ teaspoon ground cinnamon
1 large egg, beaten
To make the cookie dough, combine shortening, cream cheese, and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Mix until thoroughly combined at medium speed. Beat in the vanilla extract. Add the flour and salt on low speed until well combined.
Transfer the soft dough to a well-floured work surface and divide into 4 pieces. Wrap each piece in plastic wrap and refrigerate overnight.
To make the filling, combine the sugars, cinnamon, and nutmeg. Set aside. In a separate small bowl toss together walnuts, raisins, dates, and cherries. Set aside.
When you’re ready to roll the cookies, on a lightly floured work surface, working with one dough ball at a time, roll the dough into a 9-inch circle. I use a 9-inch round cake pan to measure the dough and trim the edges clean.
Spread a very thin layer of raspberry preserves on the dough (about 2 tablespoons per cookie dough round).
Sprinkle the dough with the spiced sugar mixture and fruit mixture; press gently. Keep in mind that the filling mixtures need to be divided between four dough rounds.
Use a pizza cutter to divide the dough round into quarters, and each quarter into thirds, creating 12 wedges. Starting from the wide edge, roll the dough and filling towards the tip, pressing gently.
Transfer rolled cookies to a parchment lined baking sheet and repeat with all of the dough rounds and filling. Chill for 30 minutes to 1 hour before baking.
To top the cookies before baking, toss together sugar and cinnamon in a small bowl. In a separate small bowl beat egg with a splash of water.
Brush cookies lightly with egg wash and sprinkle with cinnamon sugar. Bake for 15 to 18 minutes until golden brown. Remove from oven and allow to cool for 15 minutes before removing to a wire rack to cool to room temperature.
Store cookies in an airtight container for up to 5 days.