"Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Despite the fact that it is not fried in oil, some sources indicate that they are traditional on Hanukkah." - Wikipedia
Ingredients
8 oz. unsalted butter, softened
8 oz. package cream cheese, softened
4 tbsp. white sugar
1/2 tsp. vanilla
pinch of salt
2 cups all-purpose flour
2 tbsp. cinnamon
1/2 cup plum preserve
3/4 cup finely chopped walnuts
1/2 cup currants
Method
Beat butter and cream cheese until smooth, add 2 tbsp. sugar, vanilla, salt, and mix in 1 cup flour until blended. Mix remaining flour until blended but do not overbeat. Scrape dough onto floured surface and kneed gently for 10-15 seconds. Divide into three separate equal parts; shape each into thick five-inch circles. Refrigerate for one hour, tightly wrapped.
Mix 2 tbsp. sugar with cinnamon.
With well-floured rolling pin, roll dough into 12-14 inch diameter round. Spread plum preserve over dough circle with one-third of preserves, leaving a one inch border. Sprinkle with one-third of the walnuts, currants, and cinnamon-sugar mixture. Cut dough circle into four even quarters, then cut each quarter into three wedges. Roll each wedge from the outside edge towards the middle to form crescents. Place crescents on lightly buttered cookie sheet.
Bake at 350° oven until lightly browned, about 25-30 minutes. Cool on racks and sift with confectioner's sugar if desired.
Makes 36.
Source
Genevieve MacKenzie and Suhong Pak