1. 1 cup unsalted butter, softened
  2. 1 pkg cream cheese, softened
  3. 3 Tbsp sugar
  4. 2 cups all-purpose flour
  1. 3/4 cup dried currants
  2. 3/4 cup mini chocolate chips
  3. 1 Tbsp cocoa powder
  4. 1 tsp cinnamon
  5. 1/4 cup sugar
  6. 1/2 cup In A Jam Apricot Jam
  7. 1 egg, lightly beaten
  8. coarse sugar (optional)
  1. Cream butter, cream cheese and sugar in a large bowl with a mixer on medium speed. Add flour and mix on low speed until incorporated. Form into a ball and cut into quarters on a floured surface. Shape each quarter into a disk, wrap each in plastic wrap and refrigerate for at least 2 hours.
  2. Combine currants, mini chocolate chips, cocoa powder, cinnamon and sugar in a small bowl. Set aside.
  3. Preheat oven to 350 F. Grease baking sheets or line with parchment paper.
  4. Roll out 1 disc on a lightly floured surface to an 11" circle. Spread 2 Tbsp of jam over top; sprinkle with 1/4 of filling. Using a large knife or pizza cutter, cut into 12 pie-shaped. Roll up each wedge tightly from the outside wide end. Place on baking sheets. Brush with beaten egg and sprinkle with coarse sugar.
  5. Bake in centre of oven for 25-30 minutes, until golden brown. Let cool on pans for 5 minutes then transfer to racks.
In A Jam