Rugelach

These cakey rolls are often made with jam, but we prefer them with a simpler filling of walnuts and raisins.

16 tablespoons cool unsalted butter, cut into chunks

8 ounces cream cheese, cut into chunks

3 tablespoons granulated sugar

2 cups all-purpose fl our, plus additional for dusting

1⁄2 teaspoon salt

1 cup fi nely chopped walnut pieces

1⁄2 cup packed light brown sugar

1⁄2 cup chopped raisins

1 teaspoon ground cinnamon

• Beat the butter and cream cheese in a large bowl with an electric mixer at medium speed until softened, about 3 minutes. Beat in the granulated sugar until smooth, about 3 minutes.
• Turn off the beaters, add the fl our and salt, and beat at low speed until a soft dough forms. Gather the dough together, divide it into 3 pieces, and form each into a ball. Wrap the balls in plastic and refrigerate for 15 minutes.
• Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Mix the walnut pieces, brown sugar, raisins, and cinnamon in a small bowl.
• Lightly dust a clean, dry work surface with flour. Unwrap one of the pieces of dough, lightly flour it, and roll it out to a 12 8-inch rectangle. Sprinkle a third of the walnut mixture evenly over the dough.
• Roll the rectangle closed, like a jelly roll, starting with one of the long sides. Cut the roll into 1-inch pieces. Place these on a large, ungreased baking sheet exactly as you cut them, with the spirals to the sides, not down against the baking sheet.
• Bake until lightly browned, about 30 minutes.
• Continue making the rugelach, using half the remaining walnut mixture for the next batch and then all the remaining mixture for the last piece of dough.
• To cool: Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely, about 1 hour.

Makes about 36 rugelach