Sarabeth's Round Two....Rugelach

We had so much fun doing the last Sarabeth post that we decided to do it again. Kary from My Farmhouse Kitchen, Mary from Ocean Breezes and Country Sneezes as well as few other fun bloggers ( not sure who they are at this time ) are posting a recipe from Sarabeth's Bakery Cookbook.  I chose to make Rugelach. Here is the recipe!
 Ingredients:

• 2 sticks unsalted butter at room temperature
• 8 oz. softened cream cheese
• 2 tbsp. sugar
• 1/8 tsp. salt
• 1/2 tsp vanilla extract
• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup raspberry or apricot preserves
• confectioners' sugar, for serving

Filling

• 1/4 cup finely diced walnuts
• 1 tbsp. sugar
• 1 tbsp. light brown sugar
• 1/2 tsp. cocoa powder
• 1/2 ground cinnamon

1. Beat the butter and cream cheese in the bowl of a heavy mixer fitted with a paddle attachment on medium-high speed until evenly combined, stopping to scrape down the sides and bottom. Beat in sugar, vanilla, and salt.  Reduce the speed to low.  Add 1 1/4 cups of the flour and mix until incorporated, then repeat with the remaining 1 cup of flour.  Do not over mix. 
2. Turn the dough onto a lightly flour work surface.  Flour your hands well and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds.  Divide the dough into thirds. Shape each portion into a 1 inch thick disk and wrap each in plastic wrap.  Refrigerate until chilled and firm, about 2 hours.
3. To make the filling, combine the walnuts, sugar, brown sugar, cocoa and cinnamon a small bowl set aside.
4. Position racks in the center and top third of the oven and preheat to 350 degrees.  Line two half-sheet pans with parchment paper.
5. Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13 inch- diameter circle.  using a small offset metal spatula, spread with about 2 tbsp. of the preserves, leaving a 2 inch diameter space in the center of the dough, and a 1 inch border around the edge.  Sprinkle the jam with about 2 tbsp. of the filling mixture.  Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut into 3 wedges, to give a total of 12 wedges.  One at a time, starting at the wide end, fold the corners in about 1/4 inch and then roll up.  Do not roll the rugelach too tightly or the jam will ooze out.  Keep the outside of each cookie free of the jam and filling, or they'll tend to burn.  Wipe your fingers clean after making each rugelach, or you will transfer the sticky interior of the last cookie to the exterior of the next one.  Place each rugelach on the pans about 1 inch apart, with the point of each facing down.  Curve the ends of the rugelach slightly toward the point to make a crescent.  Repeat this process with the other disks of dough.
6. Bake until lightly browned, about 30 minutes.  Cool completely on the pans.  Just before serving sift with the confectioners' sugar.