Rugelach_Cookies

Friday March 16th, 2018 9:40:15 AM

Ingredients

• 2 sticks of butter
• 8 oz package of cream cheese
• 1 tablespoons sugar
• 3 tablespoons sour cream
• 2 cups all purpose flour
• 1/4 teaspoon salt

• 2 cups chopped walnuts
• 1 jar of apricot or seedless raspberry preserves

For Glazing

• 1 tablespoon milk to baste
• 4 tablespoons granulated sugar
• 1 teaspoon cinnamin

Instructions

1. Mix the softened butter and cream cheese in a bowl.
2. Add sugar and beat till smooth.
3. Beat in the sour cream
4. Mix the flour with the salt then beat it into the batter until a soft dough is formed.
5. Shape dough into ball then flatten to disc on a plate.
6. Cover in clear produce plastic bag and refrigerate for 2 hours.
7. Pre-heat over to 350 degrees.
8. After the dough has rested, divide it into four pieces, work with one piece at a time, leave the rest in the fridge.
9. Flour a board and rolling pin and roll the dough out to about 1/8 inch thick into a circle of 10 or more inches in diameter.
10. Use a 10 inch plate to cover the dough; trim off the edges.
11. Smear the filling onto the dough.
12. Cut dough into 8 or more pizza slice shaped wedges.
13. Roll each wedge from circle edge to triangle point to form each cookie.
14. Brush cookies with milk and generously sprinkle with the cinnamin-sugar mix.
15. Place cookies on two parchment paper lined cookie sheets
16. Bake for 23 minutes.
17. Let the cookies cool completely and then store them in an airtight container.
18. If you don’t eat them all up, they’ll last at least a week on the counter.
19. They are also delicious with either crushed almonds or walnuts with your favorite fruit preserves (apricot, raspberry, blueberry,apple,...)