Lisa-- just posted them to my original thread except for the choc rugelach-- here's the recipe I use for that:

Home Cookin Chapter: Christmas Cookies

Laura Brody's Rugelach
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Dough
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sifted) bleached all-purpose flour
1/4 teaspoon salt

Filling
1/4 cup + 3 tablespoon granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 + teaspoon ground cinnamon
3/4 cup golden raisins (softened in water that's been brought to the boil)
1 cup coarsely chopped walnuts
1/2 cup apricot or peach preserves

Topping
1/4 liquid cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
. Into a food processor with the metal blade, place the cream cheese. Cut
the butter into a few pieces and add it with the motor running. Process
until smooth and creamy. Add the sugar and vanilla extract and process
until incorporated, scraping the sides of the bowl. Add the flour and
the optional salt and pulse in just until the dough starts to clump
together.

Scrape the dough onto a piece of plastic wrap and press it together to
form a ball. Divide the dough into 4 portions and cover each with
plastic wrap. Refrigerate for 2 hours or overnight.

Filling In a medium bowl, combine the sugars, cinnamon, raisins, and
walnuts and stir with a spatula or fork until well mixed.

Remove the dough from the refrigerator and allow it to sit on the
counter for about 15 minutes or until it is malleable enough to roll.

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 350F.

Using a floured rolling pin, on a lightly floured board, roll out each
dough portion, one at a time, into a 9-inch circle to a 1/8-inch
thickness, rotating the dough often to be sure that it isn't sticking.
A great method that keeps additional flour to a minimum is to roll out
the dough between two sheets of plastic wrap, well floured on the
bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust
off any excess flour. Using the back of a tablespoon, spread the dough
evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2
cup of the raisin-walnut filling over the preserves. Press the filling
firmly and evenly over the dough. Using a sharp knife, cut the dough
circle into 12 triangles or pieces of "pie."

Use a thin knife, if necessary, to loosen the triangles from the board.
Starting at the wide end, roll up the triangle and bend the ends around
to form a slight crescent shape. Place the rugelach, point underneath,
about 1 1/2 inches apart on the prepared baking sheets. Refrigerate,
covered with plastic wrap, for at least 30 minutes or until firm.

Clean the work surface of excess filling before rolling each batch.

For the topping, brush the rugelach with milk. In a small bowl, stir
together the sugar and cinnamon, and sprinkle the rugelach with it.

Bake for 18 to 20 minutes or until lightly browned. For even baking,
rotate the cookie sheets from top to bottom and front to back halfway
through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the
cookies to wire racks to cool completely.

Store: In an airtight container at room temperature or in the freezer.

Keeps: 5 days at room temperature, 3 months frozen.

NOTE: I also use raspberry jam and chocolate chips as an alternate
filling.

Then I drizzle melted choc over once they're cooled.

Thank you so much. I will get the other recipes.
Lisa