Blueberry Pecan Rugelach
  1. Cream the softened cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 2 tablespoons sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.
  2. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in half, wrap each piece in plastic, and refrigerate for 1 hour.
  3. To make the filling, combine ¼ cup granulated sugar, brown sugar, cinnamon, and pecans.
  4. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons blueberry preserves and sprinkle with ½ of the filling. Press the filling lightly into the dough.
  5. Cut the circle into 12 equal wedges cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Combine the egg and milk to make a wash. Brush each cookie with the egg wash. Sprinkle with cinnamon sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.