Rugelach

Directions

1. 1
   Beat cream cheese and 1 cup of the margarine with electric mixer on medium speed until well blended.
2. 2
   Gradually add flour, mixing until blended.
3. 3
   (Dough will be very soft and sticky.)
4. 4
   Divide dough into 4 portions; place each on sheet of plastic wrap.
5. 5
   Shape each portion into 1-inch-thick circle, using floured hands.
6. 6
   Wrap plastic wrap around each circle to enclose.
7. 7
   Refrigerate overnight.
8. 8
   Heat oven to 350F.
9. 9
   Line greased cookie sheet with aluminum foil or parchment paper.
10. 10
    Roll each portion of dough to 11-inch circle on lightly floured surface, lifting dough occasionally to add more flour to surface to prevent sticking.
11. 11
    Melt remaining 1/4 cup margarine.
12. 12
    Mix walnuts, 1/2 cup sugar and 2 teaspoons of the cinnamon.
13. 13
    Brush surface of dough with margarine; sprinkle evenly with walnut mixture.
14. 14
    Cut each circle into 8 wedges.
15. 15
    Spoon 1/2 teaspoon preserves at wide end of each wedge; roll up from wide end of wedge.
16. 16
    Place on cookie sheet; shape into crescents.
17. 17
    Brush tops lightly with additional melted margarine; sprinkle with combined remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
18. 18
    Bake 20 to 23 minutes or until light golden brown.
19. 19
    Immediately remove from cookie sheet.
20. 20
    Cool on wire rack.
21. 21
    Makes 32.
22. 22
    Note: For smaller cookies, cut each circle of dough into 16 wedges.
23. 23
    Continue as directed.
24. 24
    Makes 64.