I just found this recipe on the Gluten-Free Pantry site - Exciting!
I'm going to make it soon, and will post any adaptations I make to it
here (as well as on my blog). I will probably use my own all-purpose
flour mix.

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RUGELACH
Adapted from a Recipe in "Cooking with Memories" by Lora Brody

2 sticks unsalted butter, softened at room temperature
8 oz. cream cheese, softened at room temperature
1/2 cup sugar
1 tsp. gluten-free vanilla (#175)
2 cups Beth's All-Purpose Flour (#116)

Cream the butter and the cream cheese. Mix in the sugar and vanilla
and beat until smooth. Mix in flour and beat until smooth. Form dough
into four balls and cover each in plastic wrap. Refrigerate for
several hours.

Filling:
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1 cup currants
1 cup toasted walnuts, coarsely chopped

Combine all ingredients.

To assemble:
1, 12-oz. jar apricot preserves, heated
1/4 cup milk
2 Tbs. sugar mixed with 1 tsp. cinnamon

Remove dough from refrigerator and let sit at room temperature for 15
minutes. Preheat oven to 350 degrees. Line three cookie sheets with
parchment. Roll out each portion between 2 sheets of plastic wrap into
a 9-inch circle, 1/8 inch thick. Cut dough into 12 triangles or pieces
of "pie." With a thin knife, loosen the triangles and coat one side
with a thing layer of apricot preserves. (Chill dough again for 30
minutes if it is too soft to handle.) Sprinkle with generous amount of
filling and press gently into the dough.

Beginning at the wide end, roll the triangle up and bend the ends
around to form a slight crescent shape. Place rugelach about 1 1/2
inches apart on baking sheet. Chill for 30 minutes. Brush with milk
and sprinkle with cinnamon and sugar mixture. Bake 16 to 18 minutes or
until lightly browned. Makes 4 dozen Keeps 3-5 days at room
temperature or 3 months frozen.



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Gluten-Free By The Bay
http://glutenfreebay.blogspot.com