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RUGELACH COOKIES

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RUGELACH COOKIES

RUGELACH COOKIES

Yield: 24 cookies

Ingredients

  • 1 cup apricot jam

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

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. Preheat your oven to 350 °F, 180 °C.
  4. Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine.
  5. Cut the dough into 4 equal portions.
  6. 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.
  7. Using a pizza cutter or a knife, cut the circle into 8 wedges.
  8. 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.
  9. Bake for 18-25 minutes or until lightly golden. Overbaking these cookies will dry them out.
  10. Allow to cool completely and serve.
© Dimitra Khan

May 15, 2019 · Leave a Comment

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