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Rugelach

This is a classic Eastern European recipe enjoyed mainly by the Jewish population. This is a very soft dough so if it becomes too hard to handle place in the refrigerator for a while.

type: refrigerator, rolled
makes: 2-1/2 dozen

1 cup butter
8 ounces cream cheese
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped almonds, walnuts, or pecans
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup jam

Cream the butter, cream cheese, and powdered sugar.
Gradually add the flour.
Divide dough into 4 pieces, wrap in wax paper, and refrigerate at least 3 hours.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Mix together nuts, cinnamon, and sugar; set aside.
Roll out each piece of dough into a circle 1/16" thick.
Cut the circle into 16 pie-shaped wedges.
Spread each wedge with some jam.
Sprinkle with the nut/spice mixture.
Roll each wedge starting at the wide edge, rolling toward the point.
Place on cookie sheets curving them slightly to form a crescent.
Bake 15 to 20 minutes or until lightly colored.
Transfer to wire racks to cool.

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