Rugelach

Description: Cookies with apricot jam, raisins, and nuts. Yield: 48 Cookies

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Dough

Qty	Unit	Ingredient
1	c.	Butter
8	oz.	Cream Cheese
1/4	c.	Sugar
1	tsp.	Vanilla Extract
1/4	tsp.	Kosher Salt
2	c.	Flour

Directions:

1. Cream butter and cream cheese together
2. Add sugar, vanilla, and salt and mix well
3. Add flour and mix just until combined
4. Divide dough into four balls and refrigerate for one hour

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Filling

Qty	Unit	Ingredient
1/4	c.	Brown Sugar
1/2	tsp.	Ground Cinnamon
3/4	c.	Raisins
1	c.	Almonds (chopped)

Directions:

1. Combine all ingredients and mix well

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Cookies

Qty	Unit	Ingredient
1/2	c.	Apricot Preserves (pureed in blender)
1		Egg
1	Tbsp.	Milk
3	Tbsp.	Sugar
1	tsp.	Ground Cinnamon

Directions:

1. On a floured surface, roll dough out into 9 inch circles
2. Spread apricot preserves onto each circle
3. Press one quarter of filling into each circle
4. Cut each circle into twelve wedges
5. Roll each wedge from the wide edge toward the narrow point
6. Refrigerate for 30 minutes
7. Combine egg and milk to make egg wash
8. Brush the cookies with the egg wash
9. Combine sugar and cinnamon and sprinkle over cookies
10. Bake at 350 F. for 15-20 minutes
11. Cool on a rack