Recipe shared by Anna’s friend, Cate, from the cookbook “Tartine All Day: Modern Recipes for the Home Cook” which states, “This is a favorite all-purpose dough, inspired by a classic rugelach, in which cream cheese combines with butter to make an extra pliable and slightly tangy dough. Rugelach is an Ashkenazi Jewish sweet with roots in Eastern Europe. The dough is usually spread with a filling of raisins or nuts and rolled into crescents. Because the dough is half the treat and is meant to be both tender and durable, I saw the potential for a gluten-free version to become…