Rugelach

This is a basic recipe for this delicious cookie. It is filled with cinnamon walnuts. You can change the fillings to any flavored seedless jam you like or of course, chocolate!

DOUGH:
1/2 lb.(2 sticks) unsalted butter, softened
1/2 lb. cream cheese, at room temperature
1/3 cup sugar
2 cups all-purpose flour
1/4 tsp. salt

FILLING:
1 cup walnuts, chopped & toasted
3/4 cup raisins, coarsely chopped
1/3 cup sugar
1 tsp. cinnamon

In a bowl, beat the butter & cream cheese with an electric mixer. Add the sugar and beat on high until light & fluffy. At low speed, add flour and salt, mixing just to incorporate. Place mixture on a length of plastic wrap and shape into a roll about 2 inches thick. Wrap tightly and refrigerate overnight.
Blend all filling ingredients in a small bowl.
To form rugelach, divide dough into 6 equal pieces. Work with one at a time, refrigerating others. On a lightly floured surface, roll out each piece of dough to a round 6 to 8 inches in diameter. Sprinkle a 6th of the filling mixture across the round, leaving a 2-inch circle in the center clear. Using a pastry cutter, slice into eight triangles. Roll each from outside toward the point, making a rough croissant shape. Place tip of pastry down on a parchment-lined cookie sheet. Bake at 350 15-20 minutes until tops and edges are slightly brown. Cool on wire racks. (Makes 4 dozen)