Crescent-Shaped Rugelach With Raisin-Walnut Filling

1. FOR THE DOUGH: Using stand mixer fitted with paddle, beat butter, cream cheese, sugar, vanilla, and salt together in large bowl on medium speed until light and fluffy, 3 to 6 minutes, scraping down bowl as needed. Reduce speed to low and slowly mix in flour until combined, about 30 seconds.
2. Turn mixture out onto floured counter, divide it into 2 equal pieces, wrap in plastic wrap, and refrigerate until firm, about 1 hour.
3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
4. FOR THE FILLING: Mix sugar and cinnamon together in small bowl. Roll each piece of dough on lightly floured counter into 11-inch circle about 1⁄4 inch thick. Spread 1⁄4 cup jam on top of each round, then sprinkle each with 1⁄2 cup nuts, 1⁄4 cup raisins, and 1 tablespoon cinnamon sugar.
5. Cut each dough round evenly into 16 wedges. Starting at wide end, roll up each wedge into a cookie. Place cookies on prepared baking sheets, with pointed end underneath, spaced about 2 inches apart.
6. Brush melted butter over cookies and sprinkle remaining cinnamon sugar over top of each cookie. Bake cookies until pale gold and slightly puffy, about 20 minutes, switching and rotating baking sheets halfway through baking. Immediately transfer cookies from baking sheet to wire rack and let cool completely before serving, about 1 hour.

CHOCOLATE-RASPBERRY RUGELACH
Substitute seedless raspberry jam for apricot jam and substitute 1⁄2 cup mini chocolate chips for raisins.