Annette Hoffman'S Rugelach

• 1 cup and 6 tbsp unsalted butter
• 1 (8oz) package of cream cheese
• 2 eggs
• 1/4 cup molasses
• 2 1/2 tsp ground ginger
• 2 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 cups unbleached or pre-sifted all purpose flour
• 1 1/3 cups raisins
• 1 1/3 cups finely chopped walnuts
• 1 1/3 cups packed brown sugar

1. Beat one cupe butter and cream cheese together until smooth.
2. Lightly whisk together eggs, molasses, ginger, cinnamon, nutmeg, cloves and salt then beat well into cream cheese mixture.
3. Beat in flour just until completely mixed.
4. Form dough into 8 balls, wrap in plastic wrap and refrigerate 30 minutes up to 2 days.
5. When ready to bake, mix together rasins, nuts and brown sugar in bowl.
6. Remove 1 dough ball from refrigerator, on lightly floured board pat dough out into a small circle. Cut into 6 wedges, but do not move them.
7. Melt remaining 6 tbsp butter, then scatter 2 small handfulls of nut mixture onto it.
8. Slightly press nuts and raisins into dough without breaking through.
9. Starting with outside edge of circle, roll each wedge up croissant style to enclose nuts and rasins.
10. Move rolled cookies to greased backing sheet, point side down. Cuver cookies slightly ato make crescents.
11. When all cookies are prepared, brush with any remaining butter.
12. Bake at 350 degrees for 25minutes, until browned all over. Cool on wire racks.

butter, cream cheese, eggs, molasses, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, unbleached, raisins, walnuts, brown sugar

Taken from www.epicurious.com/recipes/member/views/annette-hoffmans-rugelach-51937801 (may not work)