---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rugalach /millie
  Categories: Cookies
       Yield: 36 servings
  
            Filling:
       1 c  Ground pecans
       1 c  Currants
     1/2 c  Sugar
       1 ts Cinnamon
            Dough:
       8 oz Cream cheese; room temp
       2 c  All purpose flour
       1 c  Butter; room temp
       2 tb Sugar
            Flour
      12 oz Apricot jam; jar
  
       For filling: Combine pecans, currants, sugar and cinnamon in mixing
   bowl.   For dough: Combine cream cheese, flour, butter and sugar in
   processor or mixer and blend well. Divide dough into 4 pieces. Dust each
   with flour, shaking off excess. Roll each piece between sheets of waxed
   paper   into 10 circle. Refrigerate 1 hour. Preheat oven to 375. Grease
   baking sheets. 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 to point. Arrange on prepared sheets, point side down.
   Bake until golden, about 16-17 minutes. Transfer to wire rack and let cool.
   Store cookies in airtight container.
   
       Tips: Be sure to work on just one circle at a time and keep others
   refrigerated. Don't overdo the jam and cinnamon/pecan filling because they
   tend to overflow and will burn quickly on your baking sheets. Remove at
   once from the baking sheet to cool on racks when they turn golden brown on
   top. After rolling out between   waxed paper, one hour of cooling is
   perfect to cut out, but they may be made ahead and refrigerated longer.
   Just leave them out a bit before cutting out so dough won't be so stiff to
   handle properly and roll well. Millie Othman
  
 -----