Confectioners' sugar (for dusting cookies in last step)
Place cream cheese and butter in electric mixer fitted with
paddle. Cream at low speed until combined, about 2 minutes.
Add flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350 degrees and line 2 cookie sheets with baking
parchment.
Mix together apricot preserves and nuts for filling. Divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter.
Spread the apricot filling over the dough. Using a dull knife, cut each circle of dough into 16 pie-shaped (triangular) pieces, about 2 inches wide in circumference. Roll up from the outer edge to the center.
Place rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, or until golden brown.
Remove cookies to racks to cool.
Sprinkle the rugelach with
confectioners' sugar just before serving.
