Process the butter, cream cheese and cream in an electric mixer fitted with a paddle (or a large food processor) to thoroughly combine.

Add the flour, sugar and salt. Mix until just combined, and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball. It should be a soft and slightly sticky dough. If it is really wet and sticky, add a small amount of flour. Do not add too much; you can always add more when rolling out if necessary.

Divide the dough into four evenly-sized pieces. Shape each piece into a disk approx. ½-inch thick,  smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes. This will firm up the dough, making it easier to roll out.

Remove from the fridge, and let it rest for 15 minutes or so before you roll it out. You can also refrigerate the dough for up to two days.*

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

On a lightly floured surface or a piece of parchment, roll out one disk at a time to ⅛-inch thick. Using a dinner plate or cake pan as a guide, cut the dough into a 10-inch to 12-inch round.

Take three tablespoons of the apricot jam, and spread it evenly to within ½-inch of the edge of the round.

Cut the dough into 12-16 equal wedges using a knife or a pastry wheel. Starting at the outside curved edge, roll up each wedge like a little croissant.

Place the cookies with the point tucked under, 1½ inches apart on the prepared baking sheets.

Brush each cookie with egg, milk wash or milk, and sprinkle with sugar or cinnamon sugar and almonds (if using).

Return to the refrigerator to chill for 10 minutes.

Bake until puffed and golden brown, 20-25 minutes.