1 cup butter, softened
1 package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup chopped dried apricots
1/4 cup bourbon
3/4 cup chopped pecans, toasted
1 1/2 teaspoons ground cinnamon, divided
4 tablespoons apricot jam
8 ounces Keystone Farms Cheese Gouda cheese, shredded
2 tablespoons sugar
1 large egg
1 Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in vanilla. Combine flour and salt in a bowl; gradually add to butter mixture just until combined.
2 Divide dough into quarters. Shape into four disks; wrap each in plastic wrap. Refrigerate for at least 2 hours.
1 Bring dried apricots and bourbon to a boil in a small saucepan over medium-high heat. Reduce heat to low. Simmer, uncovered, for 2-3 minutes or until bourbon is absorbed. Remove from the heat. Stir in pecans and 1/2 teaspoon cinnamon.
2 Roll out one disk of dough on a lightly floured surface to a 10-inch circle, about an 1/8-inch thick. Spread 1 tablespoon apricot jam over dough. Sprinkle with 1/2 cup gouda and about 1/3 cup apricot-bourbon mixture, pressing down lightly. Cut dough into four quadrants; cut each quadrant into three triangles.
3 Roll up each from the wide end. Place rugelach point side down 1 inch apart on parchment-lined baking sheets. Repeat steps with remaining dough and filling. Refrigerate for 30 minutes.
4 Heat oven to 375°F.
5 Combine sugar and remaining cinnamon in a small bowl. Brush rugelach with egg wash; sprinkle with cinnamon-sugar mixture. Bake for 18-20 minutes or until golden brown. Let stand for 5 minutes before removing to wire racks to cool completely.