1. In a food processor, add Crisco® All–Vegetable Shortening, sugar, vanilla extract, and cream cheese. Pulse until combined.
2. Add in the salt, and flour slowly. Pulse until dough is combined. The dough will be a little sticky.
3. Place on a floured surface, and pat it into a flat ball. Using a knife, cut it into quarters. Form each quarter into a disc and wrap each in plastic wrap. Refrigerate overnight.
1. For the filling, combine the granulated sugar, and brown sugar; set aside. The chopped walnuts, pecans, dates, and raisins will be sprinkled on as the last layer.
1. Once the dough is chilled, roll it out on a well–floured surface with a floured rolling pin. Place a pie dish over the cookie dough circle and trim the excess dough away.
2. Spread jam over the cookie dough circle. Sprinkle the sugar mixture, over the jam followed by the nuts and dried fruit.
3. Using pizza slices, cut the cookie dough circle into 8 triangles. Roll each triangle from the wider side up.
4. Coat each pastry with the egg wash, and sprinkle with cinnamon sugar.
5. Place rugelach cookies on a parchment–lined baking sheet an inch apart and chill for 30 minutes before baking.
6. Preheat the oven to 350° F.
7. Bake rugelach for 18–20 minutes or until golden brown. Some of the jam and sugars will seep out and caramelize.
8. The easiest way to prevent a mess is to grease a spatula and carefully transfer each rugelach cookie while warm to a cooling rack. Change out the parchment in–between
baking each batch; repeat until all batches are done.