Rugelach (adapted from epicurious)
Ingredients
2 sticks butter, softened
8 oz cream cheese, softened
2 cups flourGenerous pinch salt
1/2 cup sugar
1 teaspoon cinnamon
1 heaping cup raspberry jam, divided
1 cup golden raisins, chopped
1 1/4 cups walnuts, finely chopped
Milk for brushing cookies
Directions
1. Beat together the butter and cream cheese until well combined
2. Stir in flour and salt with a wooden spoon until dough comes together
3. Gather the dough into a ball and wrap in plastic wrap. Flatten into a 7x5 rectangle and chill until firm (at least 8 hours)
4. Preheat the oven to 350. Line a cookie sheet with parchment paper
5. Cut the dough into 4 pieces. Working with one piece at a time (keep others refrigerated), roll out dough to a 12x8 rectangle on a well-floured surface with well-floured rolling pin
6. Place dough on parchment on cookie sheet and place in fridge while working with the other dough sections
7. Combine sugar and cinnamon
8. Working one piece at a time, spread 1/4 cup jam evenly over dough
9. Sprinkle 1/4 cup raisins and heaping 1/4 cup walnuts walnuts evenly over jam. Sprinkle with 2 tablespoons cinnamon sugar mixture
10. Roll up dough into tight log, using parchment as an aid. Place seam side down on lined baking sheet. Pinch ends closed and tuck underneath
11. Repeat steps 8-10 with each piece of dough
12. Place all 4 logs in freezer for 20-30 minutes until firm
13. Remove from freezer and arrange 1 inch apart on baking sheet
14. Brush logs with milk and sprinkle each with heaping 1 teaspoon cinnamon sugar
15. Slice logs at 1 inch intervals, slicing only 3/4 of the way through the dough
16. Cook on middle oven rack for 45-50 minutes or until golden
17. Cool in pan on rack for about 30 minutes, then transfer to cutting board and cut all the way through
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