Rugelach

Preheat oven to 350ºF. Line a cookie sheet with parchment paper.

In the bowl of an electric mixer (or using a bowl and a hand held mixer), combine margarine, sugar, vanilla, and salt and mix on low-medium speed until combined. Then, add whipped topping to the margarine mixture and mix on medium-low speed again. Slowly add 1 cup of flour on low speed until combined. Repeat this step for the remaining flour, only adding the last cup of flour if your dough is still sticky. Wrap dough in plastic wrap or cover the bowl and place in the fridge for at least 30 minutes.

Remove dough from the bowl and knead. Roll out dough and cut into a rectangle. Cut large triangles from the dough.

To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough. To make the raspberry jam rugalach, spread jam over the dough and then roll up.

Bake for 25–30 minutes. Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.