I made rugelach the other day--apricot-raspberry-almond and chocolate-almond--knowing that it was a process and also knowing that it's not one of my favorite cookies. Sometimes you need a challenge. I used the recipe from Baking With Julia, though I was informed later that there's an old family recipe I should try. First, you make the cream cheese dough and chill it for a couple of hours. Next, you prepare all the various fillings and toppings and then roll out and fill the dough, which needs to chill for at least four hours or overnight. After that, you brush the dough with egg wash, slice it, and then dip the pieces in a mixture of cinnamon, sugar and nuts. Time consuming but not terrible, right? Except that the fillings went everywhere--there was way too much, making tight rolling virtually impossible. So then some of the pieces came undone while they were being dipped, rendering them ... less than attractive. However, in the end, the cookies tasted great--which is what really matters.