A Generous Table

OOOPS!  I somehow missed getting this recipe onto the handout for last Saturday’s cookie class…sorry no picture either!

Rugelach are a specialty from Eastern Europe, often associated with Jewish holidays like Hannukah.  Rugelach usually have a filling composed of dried fruits, spices  and nuts – sometimes you can even find them with chocolate added.  The cream cheese keeps the dough soft, but flaky – delish!

Apricot Raspberry Rugelach

• 1 cup butter or margarine, softened
• 1 8oz package cream cheese (or neufchatel), softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 1 cup walnuts, finely chopped
• 3/4 cup dried apricots, finely chopped
• 1/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup seedless raspberry preserves
• 2 Tablespoons milk
• sugar or cinnamon sugar, for garnish

In a large bowl, cream together butter and cream cheese.  Beat in 1/4 cup granulated sugar, vanilla and salt.  Mix in flour at low speed, just until combined.  Divide dough into 4 equal pieces, form each into a ball then flatten into a disk.  Wrap dough in plastic wrap or waked paper and refrigerate 2 hours, or until firm.  Preheat oven to 325F. In a medium bowl, combine the walnuts, apricots, brown sugar, 1/3 cup granulated sugar, and cinnamon until well mixed.  Line 2 cookie sheets with greased foil or parchment paper.  On a lightly floured surface with a lightly floured rolling pin, roll one disk of dough into a 9 inch round.  Spread round with 2 Tablespoons of raspberry preserves.  Sprinkle with 1/4 of the walnut mixture and gently press to adhere.  With a pastry wheel or knife, slice round into 12 equal wedges.  Starting at the curved/outside wedge, roll dough up jelly roll style.  Place cookies 1/2 inch apart and point side down onto cookie sheets, curving edges into crescents.  Brush each cookie with milk and sprinkle with sugar or cinnamon sugar.  Repeat with remaining dough.  Bake 35-40 minutes, or until golden.  Immediately transfer to wire racks to cool.  Cookies store in an airtight container at room temperature for 1 week, frozen for 3 months.  Makes 48.  ( Adapted from The Great Christmas Cookie Swap Cookbook by Good Housekeeping Magazine)