Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together half C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 20 cm circle. Spread with 2 Tablespoon. jam & sprinkle with 2 Tablespoon. of the sugar-raisin-nut mixture. Cut into 8 pieshaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 3 cm apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining quarter C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool.