DOUGH:

2 sticks unsalted butter, softened
8 oz. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
2 c. sifted flour

Cream butter and cream cheese. Mix in sugar and vanilla. Slowly mix in flour and form the dough into a smooth ball. Divide dough into 4 portions and cover each with plastic wrap and refrigerate for 8 to 10 hours.

FILLING:

1 c. sugar
1/2 c. brown sugar, firmly packed
1 tsp. cinnamon
1 1/4 c. golden raisins
1 1/4 c. walnuts, coarsely chopped

Combine all ingredients and stir well.

ASSEMBLY:

1 (12 oz.) jar apricot preserves, heated
1/4 c. milk
Cinnamon sugar

Remove dough from refrigerator and let sit for 20 minutes. Preheat oven to 350 degrees. Line a heavy duty baking sheet with parchment paper.

Roll each dough out one at a time on a lightly floured board into a 9" circle 1/8" thick. Cut dough into 12 triangles or pieces of "pie". With a thin knife or small spatula loosen the triangles. Coat one side of each triangle with a thin layer of apricot preserves. Spread a generous amount of the raisin and nut filling down entire length and width of each triangle. Press the filling firmly into the dough with your fingertips. Starting with the wide end, roll the triangle up and bend the ends around to form a slight crescent.

Place rugelach about 1 1/2" apart on prepared baking sheet. Brush with milk and sprinkle with cinnamon sugar. Bake for 15 to 18 minutes or until lightly browned. Makes 3 to 4 dozen. Freezes well.