Rugelach Cookies

Every Christmas I bake a large number of cookies but none is more popular than the Rugelach cooked by my wife and son.  Guests have come to expect them when they visit at Christmas and ask for them if they are not there. These delicate Jewish cookies have a rich buttery taste that surrounds a cinnamon and walnut interior that just melts in your mouth.

Butter Dough

½ lb Butter (room temp)

½ lb Cream Cheese (room temp)

2 C All-Purpose Flour

2 TBS Sugar

Nut Filling

¾ C Brown Sugar

¾ C Chopped Walnuts

1 tsp Cinnamon

Preheat the oven to 350°.

In a large bowl, quickly mix the butter dough ingredients until they form a ball.  Do not over work the dough or it will become tough.  Divide the dough into fourths.  Wrap the dough in plastic and place in the refrigerator until you are ready to roll it out.  On a floured surface (your kitchen counter is great for this) roll out the dough to a 1/8^th inch thickness, approximately 6" x 10".  Spread ¼ of the filling (scant ½ C) on the dough.  Roll up the dough using the long edge (lengthwise).  Cut the roll into one inch slices.  Place them on a greased or parchment covered cookie sheet with at least ½ inch between the cookies.  They do not spread.  Bake for 20 minutes or until golden brown.

Alternative fillings – You can also fill rugelach with strawberry, raspberry, or apricot jam, as well as Nutella^® chocolate hazelnut spread.

To print a copy of this recipe go to Rugelach Cookies.