Skill Level: Easy
- Yield: Approximately 4 dozen cookies
- Nutritional Information Per Serving (1 of 48): Calories 119, Total Fat 7 g, Saturated Fat 4 g, Carbohydrates 13 g, Dietary Fiber 0 g, Sugar 8 g, Protein 1 g, Cholesterol 15 mg, Sodium 28 mg
- Total Time: 1 hour 55 minutes
- Preparation Time: 10 minutes
- Chilling Time: 1 hour 30 minutes
- Baking Time: 15 minutes
Ingredients:
- 8 ounces cream cheese, softened to room temperature
- 1/2 pound unsalted butter, softened to room temperature
- 1/4 cup granulated sugar plus an additional 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup finely chopped walnuts
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for brushing
Directions:
- Using an electric mixer fitted with a paddle attachment, beat the cream cheese and butter together until light and fluffy. Mix in 1/4 cup granulated sugar, salt, and vanilla extract. On low speed, gradually add the flour and mix just until incorporated. Transfer the dough to a well-floured surface and form it into a ball. Divide the dough into four equal parts, wrap each piece in plastic wrap, and chill in the refrigerator for 1 hour.
- Prepare the filling by combining 6 tablespoons granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts.
- On a floured board, roll each dough portion into a 9-inch diameter circle. Spread about 2 tablespoons of apricot preserves evenly over each circle. Sprinkle half a cup of the filling mixture over the preserves, pressing gently to adhere. Slice each circle into 12 equal wedges by cutting it into quarters and then each quarter into thirds. Starting at the wide edge, roll each wedge toward the pointed end. Place the cookies on a parchment-lined baking sheet with the pointed ends tucked underneath. Chill the cookies for 30 minutes.
- Preheat the oven to 350F (175C).
- Brush each rugelach with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle this mixture over the cookies. Bake for 15 to 20 minutes, or until light golden brown. Transfer to a wire rack to cool completely.
Source: Reprinted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
