RUGELACH

      Title: RUGELACH
  Categories: Cookies, Holiday, Fruits/nuts
       Yield: 80 Servings
  
      16 oz Cream cheese
   4 1/2 c  Flour
       1 lb Butter/margarine; softened
 
 MMMMM---------------------RASPBERRY FILLING--------------------------
     2/3 c  Raspberry preserves
     2/3 c  Almonds; chopped
 
 MMMMM-------------------APRICOT/ALMOND FILLING------------------------
     2/3 c  Finely chopped almonds
     2/3 c  Apricot preserves
       2 c  Dried Apricots
 
 MMMMM---------------------CHOCOLATE FILLING--------------------------
       1 pk German's Sweet Chocolate
       1 c  Chopped pecans
 
 MMMMM-----------------------HONEY FILLING----------------------------
       1 c  Pecans; chopped
     1/2 c  Honey
       1 ts Cinnammon
  
   Cream margarine with cream cheese in large bowl of electric mixer.
   Gradually add flour. Blend well. Divide dough into four parts. Chill
   dough wrapped in waxed paper for 3-4 hours. To shape: On floured
   surface, roll out one portion and cut into circles w/ round cookie
   cutter. (You may need to gently knead in a small amount of additional
   flour). Place 1/2 tsp. of raspberry filling mixture in center of
   circle. Bring up two sides towards center; or you may fold in half
   and form a crescent. Roll next portion of dough into a rectangle.
   Spread chocolate filling mixture onto it. Roll 3rd portion of dough
   into a matching rectangle and cover chocolate rectangle. Cut into
   small squares. With last portion of dough, roll out and cut into
   circles with cookie cutter. Place teaspoonful of apricot filling
   mixture in center of circles. Top with 1/2 of a dried apricot Bring
   two sides of dough towards center. If desired, with other half of
   dough, roll into a large circle, then cut into triangles. Spread
   apricot, preserve and nut mixture on triangles. Bake in 350 degree
   oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool
   and then put in airtight containers. Later, before serving, roll in
   confectioner's sugar again. Makes approx. 40 cookies. Keep in
   airtight containers in a cool place.
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