Ingredients: |
Ingredients: 8 oz. cream cheese, room temperature
½ pound (2 sticks) unsalted butter, room temperature
¼ cup granulated sugar, plus 9 Tbsp.
¼ tsp. kosher salt
1 tsp. pure vanilla extract
2 cup all-purpose flour, plus more for rolling
¼ cup light brown sugar, packed
1 ½ tsp. ground sugar
¾ cup raisins
1 cup finely chopped walnuts
½ cup fruit preserves
1 egg beaten with 1 Tbsp. milk, for egg wash
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Directions: |
Directions:Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
Add ¼ cup granulated sugar, the salt, and vanilla.
With the mixer on low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, ½ teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle.
Spread the dough with 2 tablespoons apricot preserves and sprinkle with ½ cup of the filling.
Press the filling lightly into the dough.
Cut the circle into 12 equal wedges - cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge, roll up each wedge.
Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350ºF
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool. |
This recipe for Rugelach Cookies is from