Apricot Rugelach

Rugelach is one of those cookies that looks like it might have taken a long time, but it's actually quite easy.  It starts with an easy cream cheese dough which makes it rich creamy.  The filling can be changed to fit every taste, so the results are endless.

Here's what you'll need:
1 c unsalted butter, room temp
8 oz cream cheese, room temp
2 1/2 c flour
2 c fruit preserves (I used apricot filling)

Cream the butter and cream cheese until light and fluffy.

Add the flour and mix just until the flour is incorporated.  Divide the dough into 3; shape each into a disk. The easiest way to do this is to put one-third on a sheet of plastic wrap.  Fold one side over.

Fold the remaining sides over, and shape the dough into a disk, using the plastic as a guide.  This will help keep your hands clean.  Flatten slightly.

Place the dough in the fridge and chill at least 1 hour and up to two days.

When you're ready to make the cookies, take the dough out of the fridge and put on a wire rack for 10-15 minutes.  This will take some of the chill off the dough and allow you to roll it easier.

Preheat the oven to 350.  Line two baking sheets with parchment paper.  Set aside.

Roll the first disk into a 10-inch circle, about 1/4" thick.

Spread with about 3 TBSP of fruit preserves.

Cut the circle into 16 even wedges.  I use a pizza cutter to make it easier.

Beginning at the widest edge, loosely roll the dough over the filling.

Repeat with remaining dough and fruit preserves.  Bake at 350 for 12-15 minutes, just until they begin to brown.  Cool on pans 3 minutes before removing.  Makes 4 dozen.  Store, tightly covered, in the fridge for a week or in the freezer for up to 2 months.

Enjoy!