Raspberry and Apricot Rugelach
This raspberry rugelach is a yummy and extra fruity version of this traditional cookie.
In a bowl, use an electric mixer on low speed to combine and smooth out the butter and cream cheese.
Add vanilla extract, salt, and 1/4 cup sugar; beat until combined.
Using a spoon, manually incorporate the remaining flour.
Create four equal pieces of dough.
Refrigerate each piece for at least 2 hours or overnight until it becomes firm.
Wrap each piece in plastic wrap.
In a medium bowl, combine the walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons of white sugar, and 1/2 teaspoon of cinnamon.
Stir until well combined.
Set aside the filling.
Set the oven to 325 degrees Fahrenheit (165 degrees C).
Grease and line two large baking sheets with foil.