Step 1

In a mixing bowl fitted with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and fully incorporated. Scrape down the paddle and bowl and then add the vanilla and sugar and beat again on medium until incorporated. Scrape down the bowl and paddle one more time and then add the flour and salt, pulse a few times so the flour doesn’t fly everywhere, then mix on low speed until just incorporated. Use a spatula to make sure there are no bits of flour on the bottom or sides of the bowl.

Step 2

Divide the dough into 4 portions and press gently into a disk shape, then wrap each in plastic wrap and refrigerate for 2 hours or up to 3 days.

Step 3

Thoroughly combine 1/4 plus 2 tbl sugar, the brown sugar and 3/4 tsp of cardamom, cinnamon, dried cherries and walnuts (if you’re using them) in a medium sized bowl and set aside.

Step 4

(you can either work with one piece of the dough at a time, or do them at the same time, just make sure you chill the other pieces of dough while working with the others, and pop in the fridge for 15 minutes covered at any time if they are getting too warm to work with).

Step 5

Line 4 baking sheets with parchment or sil pat and spray with non stick cooking spray. Take the dough out of the fridge and let sit for 3-4 minutes until it’s still chilled but soft enough to roll out.

Step 6

On a large clean very lightly floured work surface, roll each ball of dough out into a 9 inch circle about 1/8 of an inch thick, turning the dough as you roll to make sure it’s not sticking, and using a small amount of flour if necessary.

Step 7

Spread about 2 tbl of cherry jam on the surface of each circle using the back of a spoon. Sprinkle about 1/2 cup of the sugar and dried cherry mixture over the top of each, gently pressing the filling onto the jam with your fingers.

Step 8

Using a sharp knife or pizza cutter, cut the dough into 12 triangles, like a pizza. Use an offset spatula to loosen the triangles and working with one at a time, roll the triangles starting at the wide end, into little crescent shapes.

Step 9

Place them with the tip tucked underneath, on a prepared cookie sheet, leaving about 1 1/2 inches between each. Cover lightly in plastic wrap and refrigerate for at least 30 minutes up to 1 day.

Step 10

When it’s time to bake, preheat the oven to 375F. In a small bowl, mix together 2 tbl of sugar and 1 tsp of cardamom. Brush the rugelach with milk and sprinkle the sugar mixture on top.

Step 11

Bake for 15-20 minutes, rotating the trays half way through, until lightly browned. Transfer the baking sheets to racks to cool fully. Enjoy!!