RUGELACH
This is the Barefoot Contessa's recipe. Ina Garten does it best! You can easily substitute ingredients in the filling. I added mini chocolate chips in place of the walnuts for half of the filling. Dried cherries and pecans are up next... possibilities are endless. Expect RAVE reviews - these are fantastic!
Provided by dmcpherr
Categories Dessert
Time 1h20m
Yield 48 Cookies, 48 serving(s)
Number Of Ingredients 14
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add 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 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and 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 up 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 the 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.
Nutrition Facts : Calories 119.5, Fat 7.2, SaturatedFat 3.5, Cholesterol 19.3, Sodium 28.5, Carbohydrate 13.1, Fiber 0.4, Sugar 7.5, Protein 1.5
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