Makes 2 dozen
My favorite combination is cherry jam with walnuts, but use whatever you have or whatever combination you like.

Dough
2 cups flour
1 cup (2 sticks) unsalted butter or margarine, room temperature, cut into small pieces
1 cup cottage cheese
Pinch of salt

Filling
1/2 cup cherry jam, strawberry, or any flavor jam
1/2 cup chopped toasted walnuts, divided
1/2 chopped dried cherries, craisins apricots, optional, divided
1/2 cup coconut, optional, divided
Topping
1 teaspoon cinnamon
2 tablespoons sugar

In a food processor, use pulse to gently blend dough ingredients together until a smooth dough forms. Divide into 4 equal pieces, wrap each in plastic wrap and refrigerate at least 3 hours or overnight. Dough can also be frozen for up to three months.

Preheat oven to 375.

On a floured surface, roll each piece of dough into a 8-inch circle about 1/8-inch thick.
Spread each circle with 2 tablespoons jam, Then sprinkle 2 tablespoons nuts, 2 tablespoons dried fruit and 2 tablespoons coconut on top of jam. Using a knife or a pizza cutter, cut the circle, like a pizza, into 8 wedges. Starting at outside edge, roll each wedge to enclose filling.

Grease two cookie sheets. Place rugelach seam side down on prepared cookie sheets about 2-inches apart. In a small bowl, mix cinnamon and sugar. Sprinkle each cookie with cinnamon sugar topping.

Bake 15-20 minutes, until golden brown. Cool on baking sheet for 10 minutes before removing to cooling rack. Let rugelach rest 10 minutes before removing from cookie sheet.