-
Line bottom of cookie sheet (preferably a jelly roll pan) with parchment paper
-
Combine 1/4 cup of the granulated sugar, the brown sugar and ½ teaspoon of cinnamon (i put in 1 whole teaspoon), stir well; add the cherries and the nuts to the bowl, combine; portion out 4 equal parts and set aside
-
On a floured board, roll each portion of dough into a 9 inch circle; spread each with 2 Tablespoons of strained apricot preserves using a small off set spatula
-
Sprinkle with 1/4 of the entire filling, pressing the filling lightly into the dough on top of the preserves
-
Cut the circle into quarters, then each quarter into thirds to have 12 equal wedges
-
Starting with the wide edge, roll up each cookie, placing point tucked under on the parchment lined baking sheet
-
Chill for at least 30 minutes and up to one hour
-
Put oven rack in middle position and preheat oven to 350°F
-
Brush each cookie with egg wash or milk (I used egg)
-
Combine 3 tablespoons granulated sugar with 1/2 teaspoon cinnamon; sprinkle on cookies
-
Bake for 15 to 20 minutes, until lightly browned; remove to wire rack and cool
-
Store in air tight container