1/2 cup softened butter
4 ounces softened cream cheese
2 tablespoons sugar
3/4 teaspoon vanilla extract
1 1/4 cups flour
3 tablespoons apricot jam
5 tablespoons sugar
1 teaspoon cinnamon
2/3 cup coarsely chopped walnuts or pecans
3 tablespoons raspberry jam
5 tablespoons sugar
1 teaspoon cinnamon
1/2 cup miniature semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts or pecans

Beat together butter, cream cheese, sugar and vanilla till smooth. Add flour all at once and beat on low speed till absorbed. Turn dough out onto table and knead gently into smooth mass. Divide in half and form each into small rectangles. Wrap in plastic wrap and chill at least 2 hours till firm.

Place jam in small bowl and stir gently with fork till smooth and broken up. Combine sugar and cinnamon. Remove one piece of dough from refrigerator 15 minutes before ready to work with it. Take second piece out when you are ready to roll out the first piece of dough. Generously dust work surface with 50/50 mix of powdered sugar/flour. Roll out dough to 12x7 inch rectangle. Spread half the jam across the dough, leaving 1/2 inch all around the edge. Sprinkle with 2 tablespoons of cinnamon-sugar mixture. Sprinkle with half the nuts, then half the chocolate, if doing the raspberry rugulach.

Starting with long side, roll up tightly. Roll in waxed paper and chill 30 minutes till firm. Repeat with second piece of dough. Heat oven to 375°F. Line baking sheet with parchment paper. Lightly brush logs with water and sprinkle with remaining cinnamon-sugar mixture. Cut into 1 inch pieces. Place 1 inch apart, seam side down, on prepared baking sheet. Bake 25-30 minutes till golden. Transfer immediately to racks to cool. Store in airtight container at room temperature up to 2 days or freeze up to 2 weeks.

For crescent shaped rugulach, roll dough into 9 1/2 inch diameter circle. Prepare as above. Cut into 12 wedges. Starting at wide ends, roll towards point and gently curve ends to form crescent. Place on waxed paper lined tray and chill till firm. Brush with water and sprinkle with cinnamon-sugar and bake as above.