RUGELACH
Steps:
- 1. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium-high until evenly combined, stopping 1-2 times to scrape down the bowl, about 2 minutes. Beat in 2 tbsp of sugar, vanilla, and salt. Reduce the speed to low. Add 1-1/4 cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of flour. Do not overmix. 2. Turn out the dough onto a lightly floured surface. Flour your hands and gently knead until ingredients are evenly distributed, ~10 seconds. Divide the dough into thirds. Shape each portion into a 1-inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, 2 hrs. 3. To make the filling, combine the walnuts, 1 tbsp granulated sugar, brown sugar, cocoa, and cinnamon; set aside. 4. Position the racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper. 5. Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13" diameter circle. Using an offset spatula, spread 2 tbsp of the preserves, leaving a 2" diameter space in the center of the dough, and a 1" border around the edge. Sprinkle the jam with ~2 tbsp of the sugar mixture. Using a pizza wheel or knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges. Starting at the wide end, fold the corners in about 1/4" and then roll up. Do not roll too tightly or the filling will ooze out. Wipe your fingers clean after each rugelach to avoid getting jam on the outside. Place each rugelach on the pans about 1" apart, with the point of each facing down. Curve the ends of the rugelach slightly toward the center to make a crescent. Repeat with the other two disks of dough. 6. Bake until lightly browned, ~30 min. Cool completely on the pans. The cookies can be stored x5 days. Sift with confectioners before serving.
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