Rugelach

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 (8 oz.) package cream cheese
• 1/3 cup sour cream

• 1/2 cup white sugar
• 1 Tablespoon ground cinnamon
• 1 cup finely chopped walnuts (optional)
• 1/2 cup raisins (optional)
• Fruit jam or jelly (optional)

Directions

1. Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
3. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.
4. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. If desired, spread a thin layer of jam or jelly on the round using a pastry brush. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide end to narrow end, resulting in the point on the outside of cookie. Place on parchment-lined baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees Fahrenheit.
7. After rugelach are chilled, bake them in the center rack of preheated oven for 20-21 minutes, or until lightly golden. Cool on wire racks. Store in airtight containers.