2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 oz.) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
1 jar apricot jam


Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Shape crumbly mixture into four equal disks, wrap each disk and chill 2 hours or up to 2 days.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.

Use a pastry brush to layer apricot jam over the round. Sprinkle round with sugar/nut mixture. Press lightly into dough.

With a chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie.

Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C).

After rugelach are chilled, bake them in the center rack of your oven for 18 to 25 minutes until lightly golden. Cool on wire racks. Store in airtight containers.

Variations: You could substitute brown sugar for the white sugar. You could also sprinkle the already rolled rugelach with cinnamon-sugar before putting on the pan and baking.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

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