Rugelach

• 1 c. butter
• 4 oz. cream cheese
• 4 oz. cottage cheese (not runny)
• 2 c. sifted flour
• raspberry jam
• 1 c. sugar
• 1 tsp. cinnamon
• 1 c. walnuts, finely chopped
• raisins

1. Blend the first three ingredients with a fork or wire pastry blender.
2. Add the flour gradually and blend thoroughly.
3. Gather into a ball and knead about 10 times.
4. Divide into 6 pieces; wrap each in wax paper and refrigerate overnight.
5. Next day, mix sugar, cinnamon and nuts together.
6. Remove one dough piece at a time from the refrigerator.
7. On a floured board, roll it into a 10-inch circle.
8. Spread with a thin layer of raspberry jam (about 1 tablespoon), leaving edges uncovered.
9. Sprinkle about 1/4 cup of the sugar/nuts mixture on the dough.
10. Cut the circle into 12 pieces to make 12 triangles.
11. Place 2 raisins at the uncovered edge of each.
12. Roll up each triangle, holding the tip and stretching as you go.
13. Be sure the edges are sealed.
14. Dip into the sugar/nuts mixture and shape into a crescent.
15. Place on a lightly greased cookie sheet in a preheated 350u0b0 oven for about 15 to 20 minutes.
16. Repeat with remaining 5 dough pieces.

butter, cream cheese, cottage cheese, flour, raspberry jam, sugar, cinnamon, walnuts, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071574 (may not work)