Rugelach

This traditionally Jewish cookie, is included in the parade of cookies prepared by Giovina DellaPietra each Christmas.

Dough:
1 cup butter
1 8.0 oz package cream cheese
1 tsp. vanilla
2 cups flour

Filling:
¾ cup mini chocolate chips
¾ cup chopped walnuts
½ cup sugar
1 tbsp. cocoa
½ tsp. cinnamon
2 tbsp. Melted butter
Raspberry jam

In a large bowl, with mixer, beat butter, cream cheese, and vanilla until smooth and fluffy. At low speed, add flour and beat until blended. Dough should be soft, but not sticky. Shape into a ball, flatten into a 1" round. Wrap in plastic wrap and refrigerate at least 1 hour.

In a small bowl, combine sugar, cocoa, cinnamon, chocolate chips, walnuts, and melted butter. Mix well.

Remove dough from refrigerator and divide into 3 sections. Wrap 2 sections in plastic wrap and return to refrigerator. On a lightly floured surface, roll dough into a 9 inch round. Spread a thin layer of jam on the round. Sprinkle ½ cup of the filling evenly over entire surface. Gently press into dough to secure the filling. Using a pastry cutter, cut dough into 12 wedges. Starting from the wide end, roll each section towards center. Place 1" apart on an ungreased cookie sheet lined with parchment paper. Place in 375º for 10-15 minutes or until golden brown.

Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.