3 cups all-purpose flour
Dash salt
8 ounces cream cheese
1 cup butter (no substitutes)
1/2 cup raspberry jam
1 cup finely chopped walnuts
Coarse sugar

Combine flour and salt in a very large mixing bowl. Cut in cream cheese and butter with a pastry blender until the mixer resembles fine crumbs and begins to cling together. Form mixture into a ball and knead until smooth. Divide dough in half. Cover and chill 1 hour or until easy to handle.

Roll each portion of dough on a lightly floured surface until 1/4 inch thick. Fold dough into thirds. Wrap in clear plastic wrap and chill for 2 hours.

Roll each half of the dough into a 14 x 12-inch rectangle. Spread each with half of the jam within 1/2 inch of edges; sprinkle with half of nuts. Beginning with a long side, roll up, jellyroll style; seal the seam. Cut into 1/2-inch thick slices. Dip one side of each slice into coarse sugar. Place slices, sugar side up, 1 inch apart on ungreased cookie sheet. Bake in 375 degree F oven about 15 minutes or until lightly browned. Transfer to wire racks to cool.