---------- Recipe via Meal-Master (tm) v8.05
       Title: Rugelach/hershey’s
  Categories: Cookies, Chocolate
       Yield: 36 servings
       1 c  Butter or margarine;
       8 oz Cream cheese; softened
   2 1/4 c  All-purpose flour
            Cocoa nut filling:
            = (recipe follows)
       1 tb Butter or margarine; melted
       2 tb Sugar
     1/4 ts Ground cinnamon
   Recipe by: www.hersheys.com
      In large bowl, beat softened butter and cream cheese on
   medium speed of electric mixer until blended and smooth.
   Gradually add flour, beating on low speed until well
   blended. Divide dough into 3 equal parts; wrap individually
   in plastic wrap. Refrigerate 3 to 4 hours or until firm
   enough to roll. Heat oven to 375°F. On lightly floured
   surface, roll one piece of dough into 9-inch circle (keep
   remaining dough in refrigerator).
      Cut circle into 12 wedges. Place about 1 teaspoon
   prepared filling at wide end of each wedge; spread about
   three-fourths of the way up wedge. Starting at wide end,
   roll toward the point. Place cookies, point sides down,
   about 1 inch apart on ungreased cookie sheet. Brush with
   melted butter. Stir together sugar and cinnamon; sprinkle
   over cookies. Bake 15 to 20 minutes or until golden. Remove
   from cookie sheet to wire rack. Cool completely. Repeat
   procedure with remaining dough and filling. 3 dozen cookies.
   In small bowl, stir together 1-1/2 cups ground walnuts, 6
   tablespoons sugar and 3 tablespoons HERSHEY'S Cocoa; stir
   in 3 tablespoons milk. About 1 cup filling. JMHershey’s  is
   a registered trademark of Hershey Foods Corporation. This
   recipe may be reprinted (with attribution) courtesy of the
   Hershey Kitchens.