Ah, I always mean to do this and then forget. Some food blogger I turned out to be!
Guess who is a great foodblogger, though: Smitten Kitchen. Jon-Jon and I made, essentially, her rugelach pinwheels. Maybe due to hot kitchen conditions, I ended up using a lot more flour than she did just to be able to work with the dough at all. And in later off-air batches, I put craisins and miniature chocolate chips in the filling, with GREAT results.
Also they’re the kind of cookie that really hits its peak three days after you bake it.