Rugelachs

Rugelachs are my favorite cookie!  The traditional filling of apricot jam, cinnamon/sugar and walnuts is my favorite, although the white chocolate, raspberry, pecan filling I made recently was quite good.  Experiment with your own ideas.  These freeze well either unbaked (after chilling filled cookie) or baked.

Ingredients:
1/2 pound (two sticks) of unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar, plus 9 tablespoons, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon ground cinnamon, divided
1 cup walnuts, chopped fine
1/2 cup apricot preserves, pureed
1 egg beaten
1 tablespoon milf

Directions:

• Cream butter and cream cheese until light.  Add 1/4 cup sugar, salt and vanilla.
• Add flour and mix until just combined
• Roll into a ball on well-floured board.  
• Cut ball into quarters and wrap each in plastic
• Refrigerate one hour
• Combine 6 tablespoons of sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts.
• Roll each ball of dough into a circle (9-12 inch in diameter)
• Spread dough with preserves and sprinkle with 1/2 cup of filling
• Press filling into dough. Cut circle into 12 equal wedges
• Starting with wide end, roll up each wedge
• Place cookies, point tucked under, on baking sheets lined with parchment
• Chill for 30 minutes or 15 minutes in freezer.
• Preheat oven to 350 degrees
• Combine 3 tablespoons sugar and 1 teaspoon cinnamon.  Brush each cookie with egg wash and sprinkle with cinnamon/sugar. 
• Bake for 15-20 minutes until lightly browned

Yield: 48 cookies