Raspberry Chocolate Rugelach

• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup dried currants
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup seedless raspberry jam
• 2/3 cup finely chopped pecans
• 1/4 cup miniature semisweet chocolate chips

1. In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight.
3. Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.
4. On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.
5. Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined
6. . Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.
7. Bake at 350u0b0 for 18-22 minutes or until golden brown. Remove to wire racks to cool.

butter, cream cheese, flour, salt, currants, sugar, ground cinnamon, seedless raspberry jam, pecans, chocolate chips

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-rugelach/ (may not work)