<http://schema.org/recipeInstructions>
" Prepare Basic Cookie Dough, stirring additional 1/3 cup flour into dry ingredients in step 1. Divide dough into 4 equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll. Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough round with 1 heaping measuring tablespoon apple butter; sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge. With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at curved edge, roll up each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, fruit mixture, and spiced sugar. Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.Nutritional information is based on one cookie."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6889/apple-pie-spice-rugelach-ghk1207/>