Rogelach - LHJ

Again, hubby gets home and asks what the yumminess on the counter was - it was Rogelach.  He then asked - okay, what is this yumminess on the counter...he had never heard of it.  This is a traditional Jewish cookie, sometimes made with poppy seeds, but this recipe uses raisins and walnuts.

1 Cup Unsalted Butter, softened
6 Ounces Cream Cheese, softened
2 3/4 Cups Flour
1/4 Tsp Salt
3/4 Cup Sugar
1/3 Cup Seedless Raisins
1/4 Cup Chopped Walnuts
2 Tsp Cinnamon
1 Tbl Butter, melted

In a large bowl, cream together 1 cup butter, cream cheese until light and fluffy.  Add flour and salt, continue to mix until well combined.  Wrap and chill dough for at least 1 hour.

Heat oven to 375 degrees.  In a food processor, combine raisins and walnuts, pulse until chopped.  Add sugar and pulse a couple more times to combine.  Cut dough into 9 equal pieces.  Put on one a flat surface and refrigerate remaining dough.  Roll dough into an eight inch circle, sprinkle with some sugar mixture.  Cut into 8 pie shaped wedges and roll to the point.  Place point side down on an uncreased cookie sheet.  Brush with melted butter and sprinkle with sugar.  Repeat with remaining dough.  Bake for 15 minutes or until golden brown.  Remove to wire racks and cool completely.