Ingredients
In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tbsp white sugar, 1/2 tsp of cinnamon and the chopped dried apricots or cranberries. Set aside.
Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tbsp of the raspberry preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 tsp cinnamon and 2 tbsp sugar.
Bake for 15 to 17 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.
Directions
1.
* 1 cup unsalted butter, softened
2.
* 1 (8 ounce) package cream cheese, softened
4.
* 1 teaspoon vanilla extract
5.
* 2 cups all-purpose flour
7.
* 1/2 cup raspberry preserves
8.
* 1/4 cup packed light brown sugar
9.
* 1/2 teaspoon ground cinnamon
10.
* 3/4 cup chopped dried apricots or cranberries (tart)
11.
* 6 tablespoons white sugar
13.
* 3 tablespoons white sugar
14.
* 1 teaspoon ground cinnamon
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