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Gramma's Raspberry Rugelach Recipe

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This recipe for Gramma's Raspberry Rugelach is from Sue's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups margarine, softened
1/3 cup sugar
3 teaspoons vanilla extract
Pinch salt
1 cup heavy whipping cream
4 to 4-1/2 cups all-purpose flour
1 cup seedless raspberry jam
OPTIONAL GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk
Directions:
Directions:
In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream.

Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Gently roll up wedges from the wide ends.

Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.

If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Number Of Servings:
Number Of Servings:
5 DZN
Preparation Time:
Preparation Time:
Prep 45 min + chilling, Cook 25 minutes
Personal Notes:
Personal Notes:
FOR APRICOT VARIATION:You can substitute apricot filling for the raspberry jam.

In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon.

Spread 1/4 cup apricot jam over dough; sprinkle with 2 tablespoons cinnamon sugar. Proceed as directed.

 

 

 

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