(cherry) rugulach

Really, this is meant to be a catch-all recipe.  It's a dough, more than anything; the filling can be anything from a single jam (as in this case) to a mixture of sugars and breadcrumbs and chopped nuts.  A dough, and a method.

unsalted butter, soft............................................8 oz (2 sticks)
cream cheese, soft..............................................8 oz (1 bar)
granulated sugar..................................................2 Tbsp
salt.....................................................................1/2 tsp
AP flour (plus for rolling).........................................2 C

In the bowl of an electric mixer fitted with a paddle attachment-- or, alternatively, a food processor fitted with the blade attachment-- combine butter, cheese, sugar, and salt.  Beat together until smooth and creamy.  Gently add flour, mixing until just combined into a dough (do not overmix).

Divide dough into two parts, and wrap each in plastic, forming into disks.  Refrigerate at least 2 hours.
Lightly dust a work surface and lay a single dough disk onto it.

Gently press the dough with your fingers to flatten further, then gently roll it out to about a 1/8 inch thickness.  Using a large dinner plate as a template, cut out an 11 inch circle, discarding scraps.  Spread filling (in this case, cherry preserves), leaving about a 1/2 inch border around the edge.

With a pizza cutter or a knife, cut the dough circle into 16 equal wedges.  Pull each wedge out individually, and  roll them up, starting from the wide end, and tucking the tapered point underneath.  Think croissant, but without curving.

Arrange rolls on a baking sheet lined with parchment paper.  Give them a little space, but they won't spread out considerably, so you can fit several on one pan.  In this particular case, I smeared a little of the preserves over the surface of the rolls; if using another filling, like nuts and sugar, then I like to brush them with egg wash and sprinkle with cinnamon-sugar.  Bake at 350F for about 30 minutes, until golden brown.

Note: If you're using jam like this, chances are good it will ooze out the sides a little and caramelize, causing the cookies to stick to the paper.  They can be pulled off carefully when completely cooled, and it yields a chewy, candylike texture.