Rugelach with Walnuts and Pecans

Ingredients

• ½ cup butter softened
• 4 ounces cream cheese softened
• ½ teaspoon vanilla extract
• 2 tablespoons sugar
• 1 cup flour
• ¼ teaspoon salt
• 1 egg beaten
• 1 tablespoon cream
• 2 tablespoons coarse sugar

Filling

• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• ¼ cup raspberry jam or apricot
• ¼ cup walnuts ground
• ¼ cup pecans ground
• 1 teaspoon cinnamon
• ¼ cup raisins finely chopped , optional

Instructions

• Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
• Turn mixer to low and add flour just until combined.
• Divide dough in half and refrigerate 1 hour.
• Combine filling ingredients in a small bowl.
• Remove one half of the dough from the fridge and roll into a 10″ circle.
• Spread the dough with the preserves and sprinkle ½ of the filling over top.
• Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
• Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
• Repeat with remaining dough and chill 45 minutes.
• Preheat oven to 350°F.
• Bake cookies 28-30 minutes or until lightly browned.