RUGELACH COOKIES
INGREDIENTS
DOUGH: 1/2 LB UNSALTED, BUTTER, SOFTENED
8 OUNCES CREAM CHEESE, SOFTENED
2 CUPS ALL- PURPOSE FLOUR
1 TABLESPOON ICING SUGAR
1 PINCH SALT
TOPPING
1/2 CUP BUTTER, MELTED
1/4 CUP SUGAR
(DURING THE HOLIDAYS-I USE COLORED SUGAR)
NUT FILLING
1/2 CUP SUGAR
1 TEASPOON CINNAMON
1 1/2 CUPS FINELY CHOPPED NUTS
( I USE WALNUTS-ALMONDS-HAZELNUTS )
3 TABLESPOONS BUTTER, MELTED
JAM FILLING
1 CUP GROUND ALMONDS
1 CUP JAM
( I LIKE TO USE APRICOT -PEACH-STRAWBERRY- RASPBERRY)
CHOCOLATE FILLING
3 TABLESPOONS BUTTER AT ROOM TEMP
COMBINE WITH 1 CUP CHOCOLATE CHIPS
DATE FILLING
3 TABLESPOONS BUTTER, AT ROOM TEMPERATURE
COMBINE
3/4 CUP CHOPPED DATES
1/2 TEASPOON CINNAMON
DIRECTIONS
1 - IN A MIXING BOWL OR FOOD PROCESSOR
CREAM THE BUTTER AND CHEESE CREAM TOGETHER
2 - ADD THE PINCH OF SALT AND SUGAR
3 - BEAT IN THE FLOUR, A LITTLE OF TIME
4 - KNEAD THE DOUGH LIGHTLY UNTIL
ALL THE FLOUR IS INCORPORATED
5 - DIVIDE THE DOUGH INTO 4 EQUAL PORTIONS
AND REFRIGERATE AT LEAST ONE HOUR
6 - PREPARE ONE OF THE FILLINGS AND SET ASIDE
EXCEPT FOR THE 1/4 CUP OF SUGAR FOR TOPPING
7 - FLOUR THE SURFACE YOU WILL BE ROLLING THE PASTRY
DOUGH OUT ON VERY GENEROUSLY
8 - THIS IS DELEGATE DOUGH AND APT TO STICK
9 - ROLL OUT ONE OF THE PORTIONS OF DOUGH INTO A 10 INCH
DIAMETER CIRCLE
10 - WITH A KNIFE OR PASTRY WHEEL, CUT THE PASTRY
INTO 10 OR 12 PIE SHAPED WEDGES (DEPENDING ON HOW
BIG OR SMALL YOU WANT THE RUGELACH TO BE I GO FOR
SMALLER
11 - IF THE DOUGH IS STICKY, DUST WITH FLOUR
12 - SPRINKLE OR SPREAD A LITTLE OF THE FILLING OF YOUR
CHOICE ON EACH LITTLE WEDGE
13 - BEGINNING AT THE WIDE EDGE, ROLL THE DOUGH UP TOWARD
THE POINT, AS YOU WOULD MAKE A CRESCENT ROLL
CROISSANT, TURNING THE ENDS IN SLIGHTLY TO ACHIEVE
TO ACHIEVE THE CRESCENT
14 - PLACE ON AN UNCREASED COOKIE SHEET AND BRUSH WITH
MELTED BUTTER AND SPRINKLE WITH A TINY BIT OF THE
TOPPING SUGAR (THIS STEP CAN ALSO BE DONE JUST
BEFORE BAKING AND ENSURE THAT THE SUGAR ISN'T
KNOCKED OFF IN THE FREEZER)
15 - REPEAT WITH THE REST OF THE DOUGH AND FILLING
16 - AT THIS POINT I POP THE COOKIE SHEET DIRECTLY INTO MY
FREEZER AND FREEZE THE RUGELACH INDIVIDUALLY
17 - WHEN FROZEN, I PACK THEM INTO ZIPLOC BAGS TO USE
AT WHIM SO THEY CAN BE FRESHLY BAKED
18 - PREHEAT OVEN TO 350 DEGREES AND BAKE FOR 20-25
MINUTES OR UNTIL GOLDEN, BRUSHING WITH MELTED BUTTER
AFTER 15 MINUTES IF DESIRED