Rugelach
There is the delight of a cookie called rugelach. The cookie recipe I use is from a wonderful cookie cookbook by Rose Levy Bernbaum, who borrows her recipe from Lora Brody; there are differences in rugelach recipes but they all have in common that they really are a lot of work to make. Essentially, you make cream-cheese-based cookie dough and divide the dough into four pieces, shape each pile into a disc shape, and put them into the fridge until the dough is really chilled. Then, you bring the circles out into your kitchen and let them warm up a bit. Roll the circle out into a thin disk. Spread some warm, thinned apricot jam onto the circle. Then choices: either chopped walnuts and plumped raisins (regular or golden) or chopped walnuts and mini chocolate chips. Mix the raisins or chocolate and nuts with cinnamon and sugar. Then spread a nice even layer over your jam coated circle of dough. Now, you cut the circle in half, then again, and again, until you have eight triangles, each cove...