1. In large bowl, with mixer at low speed,
beat margarine or butter with cream cheese
until blended and smooth. Beat in vanilla
extract, salt, 1 cup flour, and1/4 cup sugar
until blended. With spoon, stir in remaining
flour. Divide dough into 4 equal pieces.
Wrap each with plastic wrap and refrigerate
until firm, at least 2 hours or overnight.
2. Prepare filling: In medium bowl, with
spoon, stir walnuts, apricots, brown sugar,
1/4 cup plus 2 tablespoons sugar, and 1/2
teaspoon cinnamon until well mixed. Line 2
large cookie sheets with foil; grease foil.
3. On lightly floured surface, with floured
rolling pin, roll 1 piece of chilled dough
into a 9-inch round, keeping remaining dough
refrigerated. Spread dough with 2
tablespoons raspberry preserves. Sprinkle
with about 1/2 cup apricot filling; gently
press filling onto dough. With pastry wheel
or sharp knife, cut dough into 12 equal
wedges. Starting at curved edge, roll up
each wedge, jelly-roll fashion. Place
cookies on foil-lined cookie sheet,
point-side down, about 1/2 inch apart.
Repeat with remaining dough, one-fourth at a
4. Preheat oven to 325 degrees F. In cup,
mix remaining 2 tablespoons sugar with 1
teaspoon cinnamon. With pastry brush, brush
rugelach with milk. Sprinkle with cinnamon-
5. Bake rugelach on 2 oven racks about 30 to
35 minutes until golden, rotating cookie
sheets between upper and lower racks halfway
through baking time. Immediately remove
rugelach to wire racks to cool. Store in
tightly covered container.