Cookies

RUGELACH COOKIES

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Ingredients

  • Makes 24 cookies:
  • For the dough:
  • ½ pound unsalted butter, softened
  • 6 ounces cream cheese softened
  • 2 cups all-purpose flour
  • For the filling:
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • ½ cup ground walnuts
  • 1 cup apricot jam

Instructions

1

Begin by making the pastry dough. Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour and beat just until incorporated.

2

​Collect all the dough on the counter and form a round ball. Cover with plastic wrap and refrigerate for about 30 minutes. This dough can be stored in the freezer up to one month.

3

4

Preheat your oven to 350 °F, 180 °C.

5

6

Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine.

7

8

Cut the dough into 4 equal portions.

9

10

Dust your work surface very lightly with flour and roll out each portion of dough into a 9-inch circle. Spread 2 tablespoons of jam onto the dough. Sprinkle ½ cup of the sweet filling over the jam and lightly press down.

11

12

Using a pizza cutter or a knife, cut the circle into 8 wedges.

13

14

Roll each wedge from the widest part upward to form the shape of a croissant. Place each cookie onto a baking tray lined with parchment paper.

15

16

Bake for 18-25 minutes or until lightly golden. Overbaking these cookies will dry them out.

17

18

Allow to cool completely and serve.

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