You will LOVE this Rugelach Cookie Recipe.  I stumbled on this recipe when I bought the HPBooks Cookies book.  I was always baking cookies and cakes when I got home from work in 1986 when I lived in Albany, New York.   The cookies were really good, and I make them to this day (2011).

Rugelach Cookie Recipe

Rugelach Cookie

1 (8 oz.) package cream cheese, room temperature

1 cup butter, room temperature

2 tsp. vanilla

2 cups flour

In a food processor fitted with a steel blade, process cream cheese, butter and vanilla until smooth.  Add flour; process until well blended and dough begins to cling together in a ball.  Use immediately as recipe directs or wrap and store.  Cover and refrigerate several or over night.

Nut Filling

1/3 cup SEEDLESS raspberry jam

1 cup finely chopped walnuts

Powdered sugar

Divide dough into 3 equal portions.  On a floured board, roll out dough until it gets to be an 8 – 9  inch rectangle.  Spread jam on dough, leaving the top and bottom free of jam; spread the chopped nuts on top of the jam.  Then cut 10 straight lines down, from the top to the bottom.  Then roll them up; and place on greased cookie sheets.  Bake on 375F for 12 – 15 minutes or until golden.  While warm, sift powdered sugar over tops.

(Recipe from HPBook Cookies, 1983 HPBooks,Inc.)

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