[Mezzaluna]

Suzanne, it was Raymond Sokolov's recipe from The Jewish-American Kitchen. It makes a wonderfully rich dough (big surprise, right?) that's very well-behaved for rolling out and forming the cookies.

I saw one of Ina Garten's that had both cream cheese and butter! Could I swap butter for the margarine in equal amounts, or would the amount need to be changed?

I put a chunk of the dough in the freezer but I still have a full batch of dough to use up. I'd rather freeze it for later but may just have to make more rugelach to use it up if I don't hear that it can be frozen.