Rugelach

Directions

1. 1
   In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth.
2. 2
   Gradually add flour, beating on low speed until well blended.
3. 3
   Divide dough into 3 equal parts; wrap individually in plastic wrap.
4. 4
   Refrigerate 3 to 4 hours or until firm enough to roll.
5. 5
   Heat oven to 375F (190C).
6. 6
   On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator).
7. 7
   Cut circle into 12 wedges.
8. 8
   Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge.
9. 9
   Starting at wide end, roll toward the point.
10. 10
    Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet.
11. 11
    Brush with melted butter.
12. 12
    Stir together sugar and cinnamon; sprinkle over cookies.
13. 13
    Bake 15 to 20 minutes or until golden.
14. 14
    Remove from cookie sheet to wire rack.