Cookie Blog Carnival - Rugelach

We’re pleased to bring you this recipe as part of chic crafty chick’s Cookie Blog Carnival.

Not all cookies are quick and easy. Some take a little more time, but boy are they worth it!  I make these cookies at Chanuka for my kids, pulling them out on one of the nights where the presents are a bit thin.  Nothing makes a better present than a home baked goodie.

Cream Cheese Rugelach

Dough:

1/2 lb unsalted butter, softened

8 oz cream cheese, softened

2 cups all purpose flour

RAISIN NUT FILLING:

1/2 c sugar

1/2 c raisins

1 t cinnamon

1 c finely chopped pecans or walnuts

1/4 c sugar (for topping)

ALTERNATE FILLING - STRAWBERRY JAM:  1 cup ground almonds, 1 cup strawberry jam

1.  Cream the butter and cream cheese together.

2. Beat in the flour, a little at a time.

3. Refrigerate for 1 hour.  Divind the dough into 4 portions.

4. Prepare one of the fillings (except for the 1/4 c sugar for the topping)

5. Preheat oven to 350 degrees.

6. Roll out one portion of the dough into a thin circle.  With a knife, cut the circle into 16 pie shaped wedges.  If the dough is too sticky, sprinkle some flour on it.

7. Spread the filling of your choice on each wedge.  Beginning at the wide edge, roll the dough up toward the point.

8. place on an ungreased cookie sheet and sprinkle with a tiny bit of the reserved sugar.

Bake for 20-25 minutes.  If you really want to be decadent, brush with melted butter about 10 minutes into the baking process.

Be sure to head on over to chic crafty chick’s site to see the other cookie recipes in the Cookie Blog Carnival and to learn more about the Sweet Give Aways!  Happy Baking.

Enjoyed this post? See these:

1. Chewy Chocolate Chip Cookies - the ultimate in baking
2. The best oatmeal cookie recipe - ever!
3. Thrifty Thursday - Rustic Fruit Tart Recipe

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Tags: chanuka recipe, cream cheese rugelach, rugelach

This entry was posted on Thursday, December 10th, 2009 at 6:52 am and is filed under Our Favorite Things, Recipes, Thrifty Thursday. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.