• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup unsalted butter
• 1 (8 ounce) package cream cheese
• 1/3 cup sour cream
• 1/2 cup white sugar
• 1 Tbs ground cinnamon
• 1 cup finely chopped walnuts
• 1/2 cup raisins

Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal parts. Wrap each disk and chill 2 hours or up to 2 days.

Roll each part into a 9 inch round keeping other parts chilled until ready to roll them.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins or miniature chocolate chips. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow; you will end up with a point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C). After rugelach are chilled, bake them in the center rack of your oven 2o-25 minutes until lightly golden. Cool on wire racks. Store in airtight containers. Can be frozen.

Options: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

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