Sesame Cookies and Rugeleh Cookies

My friend Lynn McNally sent me a care package this week with two kinds of cookies: Rugeleh and Sesame Seed Cookies.
WOW. Yummm...mmmm!

Lynn came for a visit from Virginia two weeks ago and lucky for us she got snowed in for several extra days. It was a wonderful visit. She talked about these two kinds of cookies and what favorites they are with her family at Christmas. They sounded so wonderful. So she made me a special batch and entrusted them to the US Post Office to get them here this week. They made it safe and sound. Although they were a huge batch of them, they are almost gone. Every one who has come through the door have had a hand full. They are soooo Delicious. THANK YOU LYNN!

Rugeleh

Makes 4 dozen cookies

Filling

1 cup ground pecans

1 cup currants

½ cup sugar

1 tablespoon cinnamon

1-12 ounce jar apricot jam

For filling: combine pecans, currants, sugar and cinnamon in mixing bowl.

Dough

1/2 pound cream cheese, room temperature
2 cups all purpose flour
1 cup (2 sticks) butter, room temp
2 tablespoons sugar

For dough: Combine cream cheese, flour, butter and sugar in large bowl and blend well.

Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into 10-inch circle. Refrigerate 1 hour.

Preheat oven to 375. Use parchment paper on your baking sheet. Spread each circle of dough with apricot jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges.

Roll up each wedge from bottom edge to point. Arrange on prepared sheet, point side down.

Bake until golden, about 20 minutes. Transfer to wire rack and let cool. Store cookies in airtight container or freeze. Sprinkle with powdered sugar and serve.

Sesame Seed Cookies

1.5 sticks butter

1.5 cups brown sugar

1 egg

pinch salt

1.25 cup whole wheat flour

1 cup sesame seeds (stir in last)

Flatten on cookie sheet with bottom of glass. Bake at 375 degrees for about 10 minutes. They burn easily so need to watch.