Rugelach Pinwheels

• 1 (8 ounce) package cream cheese, room temperature
• 1 cup unsalted butter, cut into small pieces, room temperature
• 1/4 cup sugar
• 2 cups flour, sifted bleached all-purpose
• 1/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1/4 cup light-brown sugar, packed
• 1/2 teaspoon cinnamon
• 3/4 cup golden raisin, chopped
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, heated and cooled slightly
• 1 cup sugar
• 2 teaspoons cinnamon

1. Dough:
2. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
3. Add 1/4 cup sugar and continue processing until fully incorporated.
4. Add flour and pulse just until dough comes together.
5. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
6. Filling:
7. In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
8. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
9. Spread a thin layer of preserves over dough; sprinkle with filling mixture.
10. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
11. Repeat process with remaining piece of dough.
12. Place dough logs in refrigerator; let chill at least 1 hour.
13. Preheat oven to 350u0b0F; line baking sheets with parchment paper and set aside.
14. Topping:
15. Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
16. Slice chilled dough logs crosswise, about 1/4 inch thick.
17. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
18. Bake until lightly browned, 18 to 20 minutes.
19. Cool on wire rack.

cream cheese, unsalted butter, sugar, flour, sugar, sugar, lightbrown sugar, cinnamon, golden raisin, walnuts, apricot preserves, sugar, cinnamon

Taken from www.food.com/recipe/rugelach-pinwheels-275389 (may not work)