Raspberry Apricot Rugelach

Combine butter and cream cheese using an electric mixer on low speed in a bowl until they are fully incorporated and smooth. Gradually add vanilla extract, salt, 1 cup of flour, and 1/4 cup of sugar to the mixture until well combined.

Divide the dough into four equal parts. Cover each portion with plastic wrap and refrigerate until it becomes firm, at least 2 hours or overnight.

In a separate bowl, mix together walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon of cinnamon until they are evenly blended. Set the filling aside.

Preheat your oven to 325 degrees F (165 degrees C). Line two large baking sheets with foil and grease the foil.

Roll out one piece of chilled dough on a lightly floured surface using a floured rolling pin into a 9-inch round. Spread 2 tablespoons of raspberry preserves on top. Sprinkle with about 1/2 cup of apricot filling; gently press the filling onto the dough. Cut the dough into 12 equal wedges using a sharp knife or pastry wheel. Starting at the curved edge, roll up each wedge in a jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with the remaining dough.

Mix together the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. Use a pastry brush to brush the rugelach with milk. Sprinkle with cinnamon sugar.

Bake the rugelach in the preheated oven on 2 racks until they are golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove the rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.