Blueberry Rugelach

 Ingredients

• 1 cup unsalted butter, at room temperature
• 1 8-ounce package cream cheese, at room temperature
• 2 tablespoons sugar, plus more for sprinkling
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans
• 1 teaspoon ground cinnamon
• 1 cup blueberry jam
• 1 large egg white, beaten

Directions

1. Beat the butter, cream cheese and 2 tablespoons sugar at high speed until fluffy. 
2. Mix in the flour and salt at low speed. 
3. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into balls, wrap in plastic wrap or wax paper and refrigerate for 30 at least minutes.
4. Position a rack in the center of the oven and preheat to 350°F. Line a large cookie sheet with parchment paper.
5. On a lightly floured surface, unwrap a piece of dough and roll out to an 8-inch round. You may need to add a little more flour to the dough and work it a bit with your hands to get it to the right consistentcy to roll out. Don't be afraid to handle it a little - pretend you
6. re a kid again playing with Play Dough.
7. Spread 2 tablespoons jam over the surface, leaving a 1/2-inch border. 
8. Cut the dough into 8 pie-slice-like triangles. Sprinkle 2 heaping tablespoons of the pecans on top and then roll up each triangle from the outside in; bend slightly into a crescent shape. Place 1 inch apart on the prepared baking sheet. Repeat with more of the dough and walnut mixture until the sheet is full. Brush with the egg white and sprinkle with sugar. 
9. Bake until golden, about 22 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.