Apricot Rugelach
- 1 cup butter, softened
- 8 oz. cream cheese, softened
- 2 cups flour
- 1/4 teaspoon salt
- 1/3 cup sour cream (optional)
- apricot jam (can use another flavor jam, raspberry is good too)
- currants or raisins
- cinnamon sugar
- Cream butter and cream cheese together, preferably in a heavy-duty mixer. Add salt, flour, and sour cream. Mix just until the dough comes together, then divide into four pieces and shape into disks. Refrigerate for an hour or more.
- Roll each disk into a neat 8-inch circle, then spread with a thin layer of jam. Sprinkle with a few currants or raisins, then sprinkle cinnamon sugar on top. Cut into 8 wedges. Roll each wedge up starting at the wide edge, leaving a pointy end at the top. Place each piece on a cookie sheet and bake at 350 until lightly golden. Enjoy while still warm!
butter, cream cheese, flour, salt, sour cream, apricot, currants, cinnamon sugar
Taken from www.epicurious.com/recipes/member/views/apricot-rugelach-50098268 (may not work)