Rugelach

Directions

1. 1
   Beat 1/2 pound butter and cream cheese until fluffy.
2. 2
   Beat in cream and salt.
3. 3
   Gradually add flour.
4. 4
   Divide dough into 4 parts, wrap each part and put in freezer for 1/2 hour.
5. 5
   Melt remaining butter.
6. 6
   Combine sugar and cinnamon.
7. 7
   Heat oven to 350°.
8. 8
   Working with each quarter piece of dough at a time, roll each part into a 1/8-inch thick round on a floured surface.
9. 9
   Brush with butter, sprinkle with 1 1/2 tablespoon cinnamon/sugar, 1/4 each nuts and raisins.
10. 10
    Cut round into 16 wedges, roll each up starting with the widest end.
11. 11
    Put on an ungreased baking sheet and bake until golden for 20 to 25 minutes.
12. 12
    Makes 64.