Rugelach with Fruit Jam

1/2 lb Butter; softened

6 oz Cream cheese; room temp

3 c Flour

1/2 ts Salt

3/4 c Sugar

2 ts Cinnamon

6 T Raisins; chopped

6 T Walnuts; chopped

3/4 c Jam (apricot, strawberry, or

-raspberry) 1 Egg yolk

1 T ;Water

Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie- shaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool.