For the dough:

2 cups (256g) Cascade Milling Organic all-purpose flour, plus more for rolling

8 Tbsp or a stick (113g) unsalted butter

4 ounces (113g) cream cheese

¼ cup (50g) granulated sugar, plus two Tbsp for filling

1 tsp (4g) vanilla extract

½ tsp (3g) salt

For the filling:

½ cup unsweetened apple butter ( to make the apple butter from scratch, find the apple butter recipe in the Cascade Milling Double Apple waffle recipe)

3 Tbsp (42g) butter

1 tsp (2.6g) cinnamon

3 Tbsp(27g) brown sugar

½ cup (28g) chopped walnuts

¼ cup (36g) chopped raisins

1 large egg (50g), beaten for the egg wash

Demerara sugar for sanding

For the dough:

In a large bowl or stand mixer, beat the butter, cream cheese, and ¼ cup sugar until fluffy. Add the Cascade Milling Organic All-Purpose flour and mix until just combined. Tip the dough out onto a piece of plastic wrap shape into a ball. Wrap and chill for at least 2 hours.

For the cookies:

In a small bowl, mix together the apple butter, 2 tablespoons sugar, cinnamon, walnuts, and raisins. Set aside.

On a floured surface, roll out the cookie dough until it is ¼ inch thick. Using a circular cookie cutter, cut out shapes from the dough and set aside. On half of the cookies, spoon a half teaspoon of filling into each center and top with another cutout (like a hat), pressing the edges to seal the cookie. Brush each finished cookie with egg wash and top with demerara sugar.

Preheat your oven to 375°F and place each cookie on a parchment-lined baking sheet. Bake for 15 to 18 minutes; the cookie tops should be golden brown. Transfer the baking sheets to a rack and cool. Enjoy!