There is an inactive time of 1 hour 30 minutes to be factored into preparing these cookies.
Recipe courtesy of Ina Garten.
8 ozcream cheese, room temperature
1/2 lbunsalted butter
1/4 cgranulated sugar, plus 9 tablespoons
1/4 tspkosher salt
1 tsppure vanilla extract
2 call purpose flour
1/4 clight brown sugar, packed
1-1/2 tspground cinnamon
1 cwalnuts, finely chopped
1/2 capricot preserves, pureed in a food processor
1egg, beaten with 1tab milk, for egg wash
How to Make RUGELACH
- Cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup of the granulated sugar, the salt and the vanilla. With the mixer on low speed, and the flour and mix until just combined.
- Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic and refrigerate for one hour.
- To make the filling: combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and the 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 1/2 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 each wedge.
- Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
Brush each cookie with 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.