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["1. In large bowl beat butter and cream cheese until light and well blended. beat in salt", "on low speed, gradually beat in flour until dough just comes together.you may need to stir the last bit in by hand.", "2.With lightly floured hands divide dough into four equal pieces. Form each pice into a round ball.Wrap in plastic wrap. Refrigerate 1-1 1/2 hours or overnight (dough can be frozen)", "3.When ready to bake prepare and heat ovento 350F Adjust two racks to divide oven into 3rds", "4. For both fillings in small bowl combine cinammon and sugar", "5.on lightly floured surface, roll one pieceof chilled dough into 9"" circle.", "6.chocolate-walnut rugulach, sprinkle 1/2 of the the sugar cinammon mixture over the dough to edges", "sprinkle evenly with 1/2 chocolate morsels & nuts, pressing them in lightly with rolling pin. repeat w/ second portin of dough.", "7. to make fruit & nut, spread 2Tbs jam over dough to edges. sprinkle with cinammon sugar, 1/2 of currants and nuts pressing them in lightly.", "repeat with remianing dough.", "8.With long sharp knife cut dough into 12-16 wedges,dep in size of rugulach desired.", "roll up each wedge from the outside toward the point so that cookies resemble tiny croissants", "Place cookies point side down, 1"" apart in two parhment lined cookie sheets", "9 To glaze mix together egg yolk and water and brush top of each cookie sprinkle with cin sugar", "10. Bake 30 -33 min."]
