Classic Rugelach

Ingredients:

• 8 oz cream cheese, softened
• 1 C unsalted butter, softened
• 3/4 C plus 1 T sugar divided
• 1/4 t salt
• 3 drops doTERRA Vanilla essential Oil
• 2 C flour
• 1/4 C Light Brown Sugar
• 3 drops X 2 doTERRA Cinnamon essential Oil
• 3/4 Raisins
• 1 C Walnuts finely chopped
• 1/2 C Apricot Preserve, warmed
• 1 Egg Beaten with 1 T Milk OR Water for egg wash

Instructions:

1. Beat Cream Cheese and butter in a mixing bowl until light
2. Add 1/4 C sugar, salt, vanilla
3. With the mixer on low speed add the flour until just combined
4. Dump the dough onto a well floured board, roll it into a ball
5. Cut the ball into quarters, wrap each piece in plastic
6. Refrigerate 1 hour
7. Combine 6 T sugar, brown sugar, 3 drops cinnamon, raisins, and walnuts in a small bowl
8. On a well floured board roll each dough ball into a 9 inch circle at least 1/4 thick
9. Spread each circle with 2 T apricot preserve, sprikle with 1/2 C of walnut filling
10. Press the filling lightly into the dough
11. Carefully roll up like a jelly roll
12. slice the roll crosswise into 2 inch wide pieces
13. transfer them to a sheet pan lined with parchment paper
14. chill for 30 minutes
15. Preheat oven to 350 degrees
16. brush cookies with egg wash
17. Mix 3 T sugar and last 3 drops cinnamon
18. Sprinkle onto the cookies
19. Bake 15-20 minutes until lightly browned
20. Cool on a wire rack
21. Makes 4 dozen rugelach