Rugelach

adapted from Sarabeth’s Bakery: From My Hands to Yours
makes 36 cookies

For the dough:

2 sticks (226 g) unsalted butter, room temperature
8 oz (227 g) cream cheese, room temperature
2 tablespoons (25 g) superfine sugar  (I couldn’t find superfine, so I used regular ol’ sugar)
1/2 teaspoon (a few drops) pure vanilla extract
1/8 teaspoon (pinch) of salt
2 1/4 cups (320 g) all-purpose flour
about 1/2 cup of apricot or raspberry preserves (I used apricot)
powdered sugar, for dusting the rugelach

For the filling:
1/4 cup (28 g) walnuts, very finely chopped
1 tablespoon (12 g) superfine sugar (I couldn’t find superfine, so I used regular ol’ sugar)
1 tablespoon (12 g) light brown sugar
1/2 teaspoon (3 g) dutch-processed cocoa powder
1/2 teaspoon (3 g) ground cinnamon

Make the dough:

1. Cream the butter and cream cheese in a standing mixer, on medium speed, until smooth.

2. Stir in vanilla extract and sugar.

3. Mix in half the flour on slow speed until just barely incorporated, and then mix in the other half.

4. Turn the dough out on a lightly floured surface, and knead for about 10 seconds to ensure that everything comes together.

5. Divide the dough into 3 pieces, form into 1 inch disks, wrap in plastic, and refrigerate for at least 2 hours.

Mix the filling:

1. In a small bowl, stir together the walnuts, sugar, light brown sugar, cocoa powder and cinnamon. Set aside.

Assemble the cookies:

1. Preheat the oven to 350 degrees F.

2. On a lightly floured surface, roll one disk of dough out very thinly, about 1/8 inch, and a 14″ diameter.

3. Spread about 2 tablespoons of preserve around the surface, leaving clear about an inch around the edges, and two inches in the center.

4. Sprinkle on 1/3 of the nut mix.

5. Using a pizza cutter or a sharp knife, cut the dough into quarters. Then cut each quarter into 3 wedges.

6. Started at the wide end, tuck the corners of one wedge in about 1/4 inch, and then roll up. No need to roll too tight, or the filling may squeeze out. Try not to get filling on the outside of the cookie, or it may burn.

7. Place each cookie on a parchment lined cookie sheet, about an inch apart, with the point facing down. Curve the ends of the rugelach slightly towards the point to make a crescent shape.

8. Bake until golden about 25-30 minutes. Allow to cool on the sheet pans, and dust lightly with confectioners sugar.

These keep for about 5 days when stored in an airtight container at room temperature.