Directions: |
Directions:Spoon cheese into a sieve over a bowl; drain for at least 2 hours, mixing occasionally with rubber spatula. Remove 1 cup of cheese for the dough; reserve the rest for another use.
TO MAKE DOUGH:
In a food processor, pulse flour and salt just to combine.scatter butter over flour; pulse on and off until butter seems to disappear into mixture. Scatter cottage cheese, in bits, over mixture; pulse on and off just until a cohesive ball is formed. Divide dough into quarters; shape each into a flat disc and wrap in plastic wrap. Refrigerate at least 4 hours.
Adjust rack to lower third of oven. Preheat⅛ oven to 350ºF. Line a large baking sheet with aluminum foil. In small bowl, mix sugar and cinnamon. Remove 1 dough disc from refrigerator and set a aside 10 minutes. On lightly floured surface, roll dough into a 10-to 11-inch circle, ⅛” thick.
TO MAKE FILLING:
Spread 1 TBS jam evenly over dough; sprinkle with
2 TBS cinnamon sugar and
¼ cup walnuts. With rolling pin, lightly press filling into the dough. With sharp knife, I cut a square, then strips about ¾” wide and about
3” long then roll each piece up and place 1” apart, edge side down, on baking sheet.
Bake 10 to 25 minutes, or until light golden brown. Toward the end of baking, if some of the jam oozes out and cookies begin to brown too much on the bottoms, move them to clean spots on the baking sheet. Continue to bake until done. Cool pan on wire rack 5 minutes, then, with metal spatula, transfer cookies to rack to cool. Repeat with remaining dough and filling, using fresh aluminum foil. Store cooled cookies in airtight container.
COOK’S TIP:
Since rugelach freeze well, prepare cookies and bake only when you need. Wrap well and freeze the rest to bake for unexpected company. |
This recipe for FOUR STAR RUGELACH is from