 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 32 |
|
This is a great cookie recipe I got from Dorrie Greenspans cookbook From my home to yours. I was really happy with the way these turned out. It takes a little effort to make, but so worth it! These would be perfect for Christmas. Ingredients:
for the dough |
4 ounces of cold cream cheese, cut into 4 pieces |
1 stick(8 tbsp) of cold unsalted butter, cut into 4 pieces |
1 cup all-purpose flour |
1/4 tsp salt |
for the filling |
2/3 cup raspberry jam, apricot jam or marmalade(i used the raspberry..very good with chocolate) |
2 tbsp sugar |
1/2 tsp ground cinnamon |
1/4 cup nuts( i used pecans but you can use almonds or walnuts) |
1/4 cup plump , moist dried currants( i did not use these) |
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips |
for the glaze |
1 large egg |
1 tsp cold water |
2 tbsp sugar( i used the coarse decorating sugar) |
Directions:
1. To make the dough:
2. Let the cream cheese and butter rest on the counter for 10 min.-you want them to be slightly softened but still cool.
3. Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough froms large curds-don't work it so long that it forms a ball on the blade.
4. Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refeigerate for at least 2 hours, or up to 1 day.(Wrapped airtight, the dough can be frozen for up to 2 months.)
5. To make the filling:
6. Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
7. Line two baking sheets with parchment or silicone mats.
8. To shape the cookies:
9. Pull one packet of dough from the refrigerator. If it is too firm to roll easliy; either leave it on the counter for about 10 min. or give it a few bashes with your rolling pin.
10. On a lightly floured surface, roll the dough into and 11-to 12- inch circle. Spoon(or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon and sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.(this step is very important..it will roll up nice and easy and keep the filling intact)
11. Using a pizza wheel or sharp knife, cut the dough into 16 wedges, or triangles.(the easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little cresent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 min. before baking.
12. Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
13. To glaze:
14. Stir the egg and wa
15. ter together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
16. Bake the cookies for 20 to 25 min., rotating the sheets from top to bottom and front to back at the midway point, Until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
17. Storing:
18. The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months
|
|