Rugelach Cookies

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Rugelach Cookies
Makes 7 dozen cookies[printable recipe]
Ingredients:

• Dough:
• 8 ounces butter, softened
• 8 ounces cream cheese, softened
• 2 cups flour
• ¼ teaspoon salt

Filling:

• ¾ cup finely chopped nuts
• 1/3 cup sugar
• 2 teaspoons cinnamon
• Powdered sugar

Directions:
In an electric mixer, cream the butter and cream cheese.  Blend in flour and salt and mix until wellcombined. Turn the dough out onto a floured work surface and gather into aball. Divide into 14 equal portions. Place each portion on a piece of plasticwrap, roll into a small ball, flatten slightly into a disk, wrap andrefrigerate for at least 3 hours or overnight.
When you are ready to make the cookies, make the filling bystirring together chopped nuts, sugar, and cinnamon in a small bowl.
Preheat an oven to 350°F. Line 2 baking sheets with parchmentpaper or silpats.
Lightly flour a work surface. Remove 1 disk of dough from therefrigerator. Gently pound each disk with a rolling pin until the dough softensslightly, and then roll into a 6-inch circle. Sprinkle with about 1 tablespoonof filling.
Using a large knife or pizza cutter, cut the dough into 6 wedges.Starting at the wide outside edge, fold in the two corners of each wedge towardthe center, and then gently roll it up toward the point.
As each cookie is formed, place it at least 1 inch apart on one ofthe prepared baking sheets, bending the ends of the dough toward the center toform a crescent shape. Repeat with the remaining dough and filling, flouringthe work surface as needed.
Bake the rugelach until golden brown, about 12 minutes. Transferthe baking sheets to wire racks and let cool for 5 minutes, then transfer therugelach to the racks to cool completely.
When cookies are cool, roll them in powdered sugar until coveredcompletely.
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