Rugelach

 RUGELACH -Ina Garten 2 ½ dz

 8 oz cream cheese, at room temperature

½# butter at room temperature

1/4c sugar + 9T

1/4t salt

1t vanilla

2c flour

1/4c light brown sugar, packed

1 1/2t cinnamon

3/4c raisins

1c pecans, chopped

1/2c Apricot preserves, pureed in a food processor

1 egg beaten w/1T milk for egg wash

 Cream the cheese and butter until light.  Add 1/4c sugar, salt and vanilla.  Add the flour and mix until just combined.  Dump the dough out onto a well-floured board and roll it into a ball.  Cut the ball in quarters, wrap in plastic and refrigerate for 1 hour. 

 To make the filling, combine 6T granulated sugar, the brown sugar, 12t cinnamon, raisins and nuts. 

 On a well-floured board, roll each ball of dough into 9” circle.  Spread the dough with 2T  apricot preserves and sprinkle with ½c of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges – cutting the circle in quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge.  Place the cookies, points tucked under on a baking sheet lined with parchment paper. 

 Chill for 30 minutes.  Preheat the oven to 350°.  Brush each cookie with the egg wash.  Combine 3T granulated sugar and 1 t cinnamon and sprinkle on the cookies.  Bake for 15-20 minutes, until lightly browned.  Remove to a wire rack and let cool.

 FILLINGS:  #1…sprinkle with a mixture of 1c sugar and 1/3c cocoa.  #2…Brush on 1/4c cherry preserves that have been heated to melt, then sprinkle with 1/3c dried cherries, chopped and 1/4c mini semisweet chocolate chips.