Rugelach

Directions

1. In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle.
2. Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges.
3. Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape.
4. Bake at 350° until golden brown, 24-26 minutes. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.