1) The dough needs to be refrigerated at least one hour before rolling, but ideally, refrigerated overnight. The key to this recipe is having the dough at the right temperature; the dough needs to be pliable but not too soft. Work quickly, and keep popping the dough into the freezer as necessary. While one piece of dough is chilling, I start working on the next step for another piece of dough. I often make a double recipe, which is 4 logs. Be patient and have some time on your hands to keep chilling the dough, and you will be rewarded with delectable cookies. 2) The traditional recipe does not include the optional ingredients, but I usually use them. The cookies are tasty either way. 3) I make two different traditional fillings for rugelach: Chocolate Chip, which is the most popular with my crowd, and Apricot Walnut, which is my personal favorite. So, I like to make some of each. 4) I love the way these cookies look as a pinwheel, but traditionally, they are presented as a section of a log or are rolled up as little crescents. It's all good.