Rugelach - butter

Method

• Beat 1/2 pound butter and cream cheese until fluffy.
• Beat in cream and salt.
• Gradually add flour.
• Divide dough into 4 parts, wrap each part and put in freezer for 1/2 hour.
• Melt remaining butter.
• Combine sugar and cinnamon.
• Heat oven to 350°.
• Working with each quarter piece of dough at a time, roll each part into a 1/8-inch thick round on a floured surface.
• Brush with butter, sprinkle with 1 1/2 tablespoon cinnamon/sugar, 1/4 each nuts and raisins.
• Cut round into 16 wedges, roll each up starting with the widest end.
• Put on an ungreased baking sheet and bake until golden for 20 to 25 minutes.
• Makes 64.