Almond Blackberry Rugalach Cookies

• Dough:
  1 3oz pkg. cream cheese, softened
  1 cup butter, softened
  2 T. sugar
  2 c. flour
  
  Filling:
  1 cup toasted, coarsely chopped almonds
  1/2 cup golden raisins (optional)
  1/4 cup sugar
  1/4 cup packed brown sugar
  3/4 t. cinnamon
  3/4 c. seedless blackberry jam
  
  Topping:
  1 egg
  2 T. coarse or granulated sugar
  

Preheat oven to 350 degrees.

In a bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into a 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.

For filling: In a small bowl, combine almonds, raisins, both sugars, and cinnamon. In another bowl, stir jam with 1 teaspoon of water until spreadable.

On a lightly floured surface, roll out 1 ball of dough into 11-inch circle. Carefully spread 3 T. of the jam over the top. Sprinkle 1/4 of the nut mixture. Using a sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each edge to form crescent shape. Place on foil or parchment lined baking sheets; refrigerate doe 30 minutes. Repeat with remaining dough and filling.

Topping: Beat egg lightly; brush over surface of chilled cookies. Sprinkle with sugar.

Bake for 25 minutes until golden brown. Let cool on racks.