Rugelach

This recipe is from my dear friend Melinda. I've made these every year at Christmastime. I also really like this recipe from the Barefoot Contessa.

Makes about 5-6 dozen

INGREDIENTS

• 1 # unsalted butter

• 1 # cream cheese

• 4 ounces sugar

• 1/4 t salt

• 3/4 t baking powder

• 1 1/3 pound flour

• 2 eggs

• 1 t vanilla

Also:

• 1/2 cup cinnamon sugar

• 6T unsalted butter, melted

METHOD

Cream butter and cream cheese using paddle attachment on a stand mixer.

Add sugar and beat on the mixer for another 2-3 minutes.

Add eggs and vanilla and mix well.

Add dry ingredients and mix to combine.

Divide dough into four bundles, wrap well with plastic wrap and chill well.

FORMING

Roll half of one bundle into a rectangle. Brush with melted unsalted butter. Sprinkle with cinnamon sugar and one of the fillings at right.

Roll the dough, lengthwise, wrap in plastic and chill.

BAKING

Preheat oven to 350.

Cut roll into 1-inch pieces and place on a parchment lined baking sheet. Bake 20 minutes or until nicely golden. Immediately roll in cinnamon sugar and cool.

Filled dough freezes well so you can make a bigger batch and bake them off all winter long

Fillings

1. Apricot

2. Raspberry

3. Chocolate Almond

4. Apricot Pecan Currant