Instructions

1. Using an electric mixer on medium speed, beat together butter and cream cheese until blended.
2. Add the flour all at once. Beat just until the dough comes together.
3. Divide the dough into thirds. For rectangular rugelach, flatten each third into a 6″x 4″ rectangle. For crescent rugelach, flatten into a 6-inch circle. Wrap in plastic and refrigerate for an hour.
4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
5. Whisk together the sugar and cinnamon, and set aside.
6. Flour a work surface and the top of one portion of the chilled dough.
7. For rectangular rugelach: Roll the dough into a 16″x 10″ rectangle 1/8-inch thick. Brush off any excess flour. Spread 1/4 cup preserves on the dough, leaving a 1/4-inch border. Along the long edge of the preserves, place a line of chocolate chips (or raisins). Sprinkle the rest of the dough with about 2 teaspoons of the cinnamon-sugar mixture and about 2 & 1/2 tablespoons of ground nuts. Starting at the chocolate chip/raisin end, roll up the dough, gently tucking and tightening as you go. Turn the seam side facing down. Cut into 1 & 1/2-inch slices. Repeat with the remaining dough.
8. For crescent rugelach: Roll each portion of dough into a 14-inch circle that's 1/8-inch thick. Spread 1/4 cup of the preserves on each portion, leaving a 1/4-inch border. Sprinkle the entire surface with 1/4 cup chocolate chips/raisins, cinnamon sugar, and 2 & 1/2 tablespoons nuts. Cut the circle like a pizza, making either 8 or 16 triangles. Roll up the dough, starting from the wide end. Tuck the point underneath. Repeat with the remaining dough.
9. Place the rugelach on the prepared pans. Sprinkle each cookie with about 1/8 teaspoon of cinnamon sugar.
10. Bake for 25-30 minutes. The bottoms should be light golden and the tops blond. Cool on baking sheets on a wire rack until the cookies firm slightly. Then transfer to wire racks to cool completely.