Step 1

Cream the cheese and butter with an electric mixer until light. Add the flour and salt and mix until just combined.

Step 2

Work the dough into a ball using your hands or a rubber spatula. Divide the ball in half and wrap each half in plastic wrap. Refrigerate the dough for 1-2 hours.

Step 3

Mix the filling ingredients together in a small bowl, until they are well moistened. Set aside.

Step 4

(No extra prep is needed for the Chocolate Raspberry Filling.)

Step 5

When you are ready to make your cookies, preheat your oven to 350F.

Step 6

On a well-floured surface, roll one chilled ball of dough into a 9-inch circle.

Step 7

Cut the dough into 12 even pie wedges using a knife or pizza cutter.

Step 8

Spread the the Cinnamon Walnut filling over the cut dough, gently pressing it into the dough.

Step 9

Starting with the wide edge of each “slice”, roll towards the middle, tucking the filling in as you go. Arrange the cookies, with the tip tucked underneath, on a baking sheet lined with parchment paper, roughly 1 inch apart.

Step 10

Repeat steps 2& 3 with the second half of the dough. To make the Chocolate Raspberry Rugelach, spread the cut dough with the jam and sprinkle it with the chocolate pieces. Then, roll up the rugelach and place them on a baking sheet.

Step 11

Brush each cookie lightly with the beaten egg and milk egg wash. Sprinkle with granulated sugar, if desired.

Step 12

Bake the cookies until puffy and lightly golden, 20 minutes.

Step 13

Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.