Rugelach

• FOR THE DOUGH:
• 2 sticks Unsalted Butter, Room Temperature
• 8 ounces, weight Cream Cheese, Room Temperature
• 1/2 teaspoons Vanilla Extract
• 1/8 teaspoons Salt
• 2 Tablespoons Sugar
• 2-1/4 cups All-purpose Flour
• 1/2 cups Apricot Preserves
• Powdered Sugar, For Dusting
• FOR THE FILLING:
• 1/4 cups Ground Walnuts
• 1 Tablespoon Sugar
• 1 Tablespoon Brown Sugar
• 1/2 teaspoons Dutch Processed Cocoa Powder
• 1/2 teaspoons Ground Cinnamon

1. For the dough:
2. In a large bowl, cream together the butter and cream cheese until smooth. Blend in the vanilla, salt and sugar. Add half of the flour and mix until almost incorporated. Add the remaining half of the flour and mix until it starts to hold together in a dough. Remove the dough from the bowl to a lightly floured clean surface. Gently form the dough into a ball and divide the ball into three equal parts. Roll each part into a disc and wrap with plastic wrap. Refrigerate the dough for at least 2 hours or overnight.
3. Blend the filling ingredients together in a small mixing bowl until combined. Set aside.
4. Preheat the oven to 350 degrees F.
5. Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface until it is about 1/8 inch thick and 14 inches in diameter. Spread 2 tablespoons of apricot preserves around the dough keeping a clean edge around the outside of the dough and a 2 inch circle in the center (so you'll have a clean outside edge of the circle and a clean little center circle - it will look like a bulls eye). See related blog link for more detailed photos. Sprinkle 1/3 of the filling over the top of the preserves.
6. Cut the dough with a pizza cutter into quarters. Cut each quarter into three equal sized wedges. Starting at the wide end, fold over the corners and about 1/4 inch of the dough. Roll the Rugelach toward the small end taking care not to wrap too tight or use too much pressure. If you push too hard the preserves will squeeze out and burn when baked. Curve the ends down to form a crescent shape and place the cookies on a parchment lined baking sheet or Silpat mat. Repeat with the remaining sections of dough and the remaining filling and preserves.
7. Bake for 25-30 minutes or until lightly browned. Then remove from the oven and leave them on the tray to cool.
8. Once cool sprinkle with sifted powdered sugar. Store in an airtight container and enjoy!
9. (Recipe adapted from "Sarahbeth's Bakery: From My Hands to Yours").

butter, weight cream cheese, vanilla, salt, sugar, allpurpose, apricot preserves, powdered sugar, filling, ubc, sugar, brown sugar, dutch, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/rugelach/ (may not work)