1

In a large bowl beat butter and cream cheese with mixer at low speed until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and ¼ cup white sugar until blended.

2

Stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

3

Prepare filling: In medium bowl, stir walnuts, apricots, brown sugar, ¼ cup plus 2 Tablespoons white sugar and ½ teaspoon cinnamon until well mixed.

4

Preheat oven to 325°F. Line 2 large baking sheets with foil; grease foil.

5

On a lightly floured surface, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 Tablespoons raspberry preserves. Sprinkle with about ½ cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges (like a pizza). Starting at the curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about ½-inch apart. Repeat with remaining dough, one-fourth at a time.

6

In cup, mix remaining 2 Tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon/sugar mixture.

7

Bake rugelach at 325°F. on 2 oven racks about 30-35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in a tightly covered container.