Delish Raspberry & Apricot Rugelach

Raspberry and Apricot Rugelach:

"A yummy and extra fruity version of this traditional cookie."

Ingredients:

1 cup butter, softened

1 (8 ounce) package cream

cheese, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

3/4 cup white sugar

1 cup chopped walnuts 3/4 cup dried apricots,

chopped

1/4 cup packed brown sugar

1 1/2 teaspoons ground

cinnamon

1/2 cup seedless raspberry

preserves

1 tablespoon milk



Directions:

1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.

2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.

4. Line 2 large baking sheets with foil and grease foil.

5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.