1/2 lb. butter (sweet)
1/2 lb. cream cheese
4 c. sifted all purpose flour (Heckers)
1 tsp. salt

FILLING #1:
1 2/3 c. finely chopped pecans or walnuts
2/3 c. raisins (dark)
2/3 c. granulated sugar
1 tbsp. + 1 1/2 tsp. ground cinnamon

OR FILLING #2:
1 3/4 c. coarsely chopped walnuts
1 3/4 c. semi-sweet chocolate chips
1/2 c. packed light brown sugar

Also will need:

10 oz. jam

Preferably a spreadable all natural fruit - choice of raspberry, strawberry, apricot.

Also will need:

Confectioners' sugar

DIRECTIONS FOR FOOD PROCESSOR.

DOUGH:

1. Keep cream cheese and butter at room temperature for 1 hour to soften.

2. Place in a food processor and using the dough hook, soften and combine the butter and cream cheese (20-30 seconds).

3. Sift in flour and salt. Process on medium to high setting until dough forms a ball.

4. Remove from processor and complete kneading dough into a smooth ball. Cover and refrigerate 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with aluminum foil.

FILLING:

1. Use either filling #1 or #2 for 1 x recipe of dough (or 3 dozen rugulach). Double or triple the recipe and make both fillings for variety. Any leftover filling is great over ice cream.

2. Place filling ingredients into a food processor fitted with the metal blade.

3. On pulse setting process until combined (leave nuts, raisins and chocolate coarsely chopped.

ASSEMBLY:

1. Cut ball of dough into 2-3 sections.

2. Keep sections in refrigerator until ready to roll.

3. Roll one section of dough into a circle 12-14 inches in diameter.

4. Spread about 2 tablespoons of jam over dough surface, keeping layer lightly, especially in the center of the circle.

5. Sprinkle either filling over the jam, covering the circle, but keeping the center lightly than the perimeter.

6. Using a sharp knife, cut the circle into 16 wedges.

7. Start at the wide end, and roll each wedge tightly.

8. Place point-side down on the baking sheet, and leave 1/2 inch between each cookie.

9. Keep the sheet refrigerated until you completed rolling and shaping all your dough.

BAKING:

1. Bake for 25-30 minutes.

2. Turn sheet in oven 1 x to assure even baking.

3. Watch closely, and remove from oven when is golden.

4. Let sheet sit 3-5 minutes and remove rugulach to a wire rack, using a spatula.

5. After the rugulach cools completely, sift confectioners' sugar over the rugulach.

6. Store 1 week in an airtight container, or freeze in sandwich bags for a late night treat.