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SERVES:
Makes 64 cookies

INGREDIENTS:

8 ounces cream cheese, room temperature
2 sticks (8 ounces) unsalted butter, room temperature
2 cups all-purpose flour

Approx. 1 cup apricot jam
Approx. 1/3 cup finely chopped walnuts
(see hints below)

Parchment paper for lining baking tray (for easy cleanup)

PROCEDURE:

Use an electric mixer to cream 8-ounces room temperature cream cheese and 8-ounces room temperature butter and then slowly incorporate 2 cups all-purpose flour.

Use your hands to shape that into a 3-4 inch thick log, wrap it in plastic wrap and pop it into the fridge to set up for at least one hour.

At that point, preheat the oven to 350 degrees, cut the dough crosswise into 4 equal sized discs and, working with one at a time, roll it out on a floured surface into a 1/8th inch thick circle....top it with 1/4 cup apricot jam...sprinkle on some finely chopped walnuts and use a pizza cutter to cut that circle into 16 equal sized wedges.

Then, starting from the outside, roll each wedge into a crescent shape......placing it onto a parchment paper lined baking tray, point side down, as you go.

Once all of the rugelach are on the tray, place the tray on the center rack of the preheated oven...they'll take 20-25 minutes to bake.

They'll be a light golden brown on top when they are done...just let them cool down and they are good to go.

HINTS:

With no added sugar, these cookies aren't all that sweet so, if you like a sweeter cookie, sprinkle a little cinnamon sugar over the jam and walnuts before rolling each individual cookie.