Using an electric mixer, cream the cream cheese and butter until light. Add 1/4 cup
sugar, the salt and vanilla.
With mixer on low speed, addd the flour and mix until just
combined. Dump the dough onto a well-floured board and
roll into a ball, Cut the ball into quarters, wrap each piece in
plastic, and refrigerate for 1 hour.
Make filling- Combine 6 tablespoons of sugar, the brown
sugar, 1/2 tsp cinnamon, raisins or chocolate chips, and
walnuts.
On well-floured board, roll each ball of dough into a 9-inch
circle. Spread the dough with 2 T apricot preserves and
sprinkle with 1/2 cup filling. Press light into dough. Cut
circle in quarters, then each quarter into thirds-creating 12
equal wedges. Starting with wide edge, roll up toward the
center. Place cookies, points tucked under, on a baking
sheet lined with parchment paper or silpat. Chill for 30
minutes.
PReheat oven to 350 degrees F.
Brush each cookie with egg wash. Combine 3 tablespoons
sugar and 1 tsp cinnamon. Sprinkle on cookies. Bake 15-20
minutes, until lightly browned. Remove to wire rack and
cook completely.
Serving
Suggestions
These freeze well! Great for Chanukah or anytime.
Originally Submitted
12/1/2012
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