Cottage Cheese Rugelach with Walnuts

• 2/3 cup small-curd cottage cheese
• 2/3 cup plus 3 tablespoons stick margarine, room temperature
• 1 1/3 cups all purpose flour
• 1/2 cup (packed) golden brown sugar
• 1/2 cup chopped walnuts (about 2 ounces)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 tablespoons milk

1. Mix cheese and 2/3 cup margarine in medium bowl.
2. Stir in flour.
3. Knead in bowl until dough is smooth, about 1 minute.
4. Divide dough into 2 balls.
5. Flatten into disks.
6. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
7. Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor.
8. Blend until almost smooth paste forms.
9. Preheat oven to 350F.
10. Roll out 1 dough disk on lightly floured surface to 10-inch round.
11. Spread half of brown sugar mixture evenly over.
12. Cut round into 16 wedges.
13. Starting at wide ends, roll up wedges.
14. Bend ends in, forming crescents.
15. Place on ungreased heavy baking sheet.
16. Repeat rolling, filling and shaping with remaining dough disk.
17. Beat egg and milk to blend in small bowl.
18. Brush glaze over crescents.
19. Bake until cooked through and light brown, about 25 minutes.
20. Transfer cookies to racks and cool.
21. (Can be made 2 days ahead.
22. Store airtight at room temperature.)

smallcurd cottage cheese, margarine, flour, golden brown sugar, walnuts, ground cinnamon, vanilla, egg, milk

Taken from www.epicurious.com/recipes/food/views/cottage-cheese-rugelach-with-walnuts-1575 (may not work)