RUGALACH OR RUGELACH

Steps:

• In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
• Cut the butter and cream cheese into 1-inch cubes.
• With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
• Then, work the dough with your hands until it has a coarse meal texture.
• Press the dough into a ball.
• If the dough is too soft to roll, wrap and refrigerate for at least an hour.
• Preheat the oven to 350 degrees F.
• Using a fork, stir the sugar and cinnamon together.
• Divide the dough into four pieces.
• On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
• Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
• Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
• Repeat with the 3 remaining pieces of dough.
• Cut each circle into 16 wedges.
• Roll up the wedges, starting at the wide end.
• Place the wedges on an ungreased cookie sheet, point-side down.
• If using a glaze, whisk the egg and lightly brush the top of each cookie.
• If you wish, lightly sprinkle the cookies with sugar.
• Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
• Remove to a rack until the cookies have cooled.
• Store in the refrigerator or freeze.