Rugelach - cooking recipe

Ingredients

1 c. butter
4 oz. cream cheese
4 oz. cottage cheese (not runny)
2 c. sifted flour
raspberry jam
1 c. sugar
1 tsp. cinnamon
1 c. walnuts, finely chopped
raisins

Preparation

Blend the first three ingredients with a fork or wire pastry blender.
Add the flour gradually and blend thoroughly.
Gather into a ball and knead about 10 times.
Divide into 6 pieces; wrap each in wax paper and refrigerate overnight.
Next day, mix sugar, cinnamon and nuts together.
Remove one dough piece at a time from the refrigerator.
On a floured board, roll it into a 10-inch circle.
Spread with a thin layer of raspberry jam (about 1 tablespoon), leaving edges uncovered.
Sprinkle about 1/4 cup of the sugar/nuts mixture on the dough.
Cut the circle into 12 pieces to make 12 triangles.
Place 2 raisins at the uncovered edge of each.
Roll up each triangle, holding the tip and stretching as you go.
Be sure the edges are sealed.
Dip into the sugar/nuts mixture and shape into a crescent.
Place on a lightly greased cookie sheet in a preheated 350\u00b0 oven for about 15 to 20 minutes.
Repeat with remaining 5 dough pieces.