Apricot Rugelach Cookies

Combine the butter and cream cheese in a medium-sized bowl, using an electric mixer to blend them smoothly. Add 1/4 cup of sugar and a hint of vanilla extract, mixing until well incorporated. In another bowl, whisk together the flour and salt to create a uniform mixture. Press the dough into a ball shape using plastic wrap, ensuring it's well combined. Divide the dough into 4 equal parts and wrap each portion individually in plastic, refrigerating for at least 2 hours or overnight to allow the flavors to meld.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a small bowl, mix together the brown sugar, white sugar, and 1/2 teaspoon of cinnamon. Add the chopped dried apricots to this mixture and set it aside, allowing the flavors to blend.

Roll out each portion of dough into a thin circle, approximately 1/8 inch thick. Spread about 2 tablespoons of apricot preserves over each circle, followed by a sprinkle of the dried apricot mixture. Using a sharp knife, cut each circle into 12 wedges, similar to cutting pizza slices. Starting from the wide end, roll each piece up towards the point, then bend the ends around to form a crescent shape. If the dough becomes sticky, return it to the refrigerator for 10-15 minutes to firm up. Arrange the rugelach points, point-side down, two inches apart on a parchment-lined or greased baking sheet. Brush the tops with milk and sprinkle with a mixture of 1 teaspoon cinnamon and 2 tablespoons sugar.

Bake the rugelach in a preheated oven at 350 degrees Fahrenheit for 16 to 18 minutes, or until they're golden brown. Rotate the baking sheet halfway through the baking time to ensure even cooking. Remove the rugelach from the baking sheet and let them cool on wire racks.