Cranberry Orange Rugelach

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 2 large egg yolks, room temperature
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 packages (5 ounces each) dried cranberries
• 1-1/2 cups golden raisins
• 1/2 cup orange juice
• 1 large egg, beaten
• Melted chocolate, optional

1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate 2 hours or until firm.
3. Preheat oven to 350u0b0. Place cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges.
4. Roll up wedges from wide end and place point side down 1 in. apart on greased
5. ; brush with egg.
6. Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container.

butter, cream cheese, sugar, egg yolks, orange extract, vanilla, flour, salt, cranberries, golden raisins, orange juice, egg, chocolate

Taken from www.tasteofhome.com/recipes/cranberry-orange-rugelach/ (may not work)