Apricot Pecan Rugelach

I've been digging through old Better Housekeeping recipes in search of a particular one, but came across this old friend and had to try it again. It turned out exactly as I remembered - REALLY good, but the instructions are lacking a few important key tips. Let's fix that, shall we?

Apricot Pecan Rugelach

2 cups unsalted butter, softened
2 packages cream cheese (8 oz each), softened
1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups all-purpose flour, sifted
2 cups finely chopped pecans
1/4 cup firmly packed light brown sugar
3/4 cup granulated sugar (yes, again - this time it's for the filling)
3 teaspoons cinnamon
1 cup dried apricots, finely chopped
3/4 cup apricot preserves
2 tablespoons milk

1. In a large bowl, beat the cream cheese and butter together at low speed until creamy. Add in 1/2 cup granulated sugar, vanilla, and salt and beat some more. Then slowly add two cups flour while beating on low speed. Use a wooden spoon to stir in the final two cups of flour.

2. Divide the dough in half and then divide each half into half and then into half again (you'll have 8 pieces of dough). Roll each portion into a ball and then flatten into a disk. Wrap each piece in wax paper and refrigerate for at least two hours. I have been known to freeze the dough for a few weeks and then return to use it, so it's pretty forgiving. Just saying.

3. Once the dough is good and cool, it's time to make your filling. In a medium bowl, stir the pecans, apricots, brown sugar, 1/2 cup granulated sugar, and 2 teaspoons cinnamon until well mixed. For the record, you can substitute the apricot preserves for really any flavor. I also did some with cherry preserves, strawberry preserves, and blackberry preserves. Feel free to swap out the dried fruit and nuts as well. (Almonds + cherry = happiness.)

4. Line four large cookie sheets with parchment paper.

5. On a lightly floured surface, roll out one disk of dough until it's about 1/8" thick. Spread two tablespoons of preserves across the top. The thinner it's spread, the better. If you get it too thick, it will make a mess in your oven. ASK ME HOW I KNOW. Once the preserves are spread, sprinkle some of the nut/apricot mixture over top of the preserves. Press it all down with the back of a spoon. Then cut your circle of fruit/nut-covered dough like a pizza. You should end up with 8 "pizza" slices.

6. Starting at the wide end, roll your little happy cookies up like a croissant. Place each cookie on the parchment paper, point side down.

7. Brush milk on top of each cookie. Mix together the last of the granulated sugar and cinnamon and then sprinkle some on each cookie. The milk will help it stick.

8. Bake at 325° for 35-40 minutes or until golden. As soon as you take them out of the oven, use a spatula to transfer each rugelach to a wire rack. Go back up and repeat steps 5 through here until all of your cookies are done.