STEP 1: MAKE THE DOUGH

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. This helps distribute the salt evenly.
2. Cream the Butter and Cream Cheese: In a separate bowl, beat the softened butter and cream cheese together until smooth and creamy. You can use a hand mixer or a stand mixer for this step.
3. Add Sugar and Vanilla: Gradually mix in the granulated sugar and vanilla extract until fully combined.
4. Incorporate Dry Ingredients: Slowly add the flour mixture to the butter-cream cheese mixture, mixing until a soft dough forms. Be careful not to overmix; you want a tender dough.
5. Chill the Dough: Divide the dough into four equal portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.

STEP 2: PREPARE THE FILLING

1. Mix Filling Ingredients: In a medium bowl, combine the chopped nuts, sugar, cinnamon, and any optional ingredients like chocolate chips. This will create a delicious filling for the rugelach.
2. Prepare the Fruit Preserves: If using fruit preserves, warm them slightly in the microwave or on the stovetop to make spreading easier.

STEP 3: ROLL OUT THE DOUGH

1. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Roll Out Each Disk: Take one disk of chilled dough and place it on a lightly floured surface. Roll it out into a circle about ¼ inch thick.
3. Spread the Preserves: Spread a thin layer of fruit preserves evenly over the dough, leaving a small border around the edges.
4. Sprinkle the Filling: Evenly sprinkle a portion of the nut filling over the preserves, ensuring that it covers the surface well.

STEP 4: CUT AND SHAPE THE RUGELACH

1. Slice the Dough: Using a sharp knife or a pizza cutter, slice the dough circle into 8 wedges, like cutting a pizza.
2. Roll the Wedges: Starting from the wide end of each wedge, roll it up toward the point, forming a crescent shape. Place the rolled rugelach on the prepared baking sheets, spacing them about 1 inch apart.

STEP 5: BAKE

1. Brush with Egg Wash: For a beautiful golden finish, brush the tops of the rugelach with a beaten egg or milk before baking.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until golden brown. Keep an eye on them towards the end to prevent overbaking.
3. Cool: Remove from the oven and allow the rugelach to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.