Monday, December 15, 2008

More Holiday Baking

I finally had a bit of time to do some baking on the weekend, so I decided to make rugelach. It's a Jewish cookie and this version is made from a cream cheese dough and is filled with cinnamon, sugar, chopped walnuts and raisins. Yummy!

2 cups flour
1 cup unsalted butter
1 package (8 oz) cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup ground walnuts
1 cup raisins, finely chopped

  • Cut cold butter and cream cheese into chunks. If you have a food processor, pulse the butter, cream cheese, flour and sour cream until crumbly. If you don't have a food processor, you can use your mixer. Mix the butter and cream cheese together first, then add the flour and sour cream.
  • Shape the crumbly mixture into 4 equal disks. Wrap each disk in plastic and chill for at least 2 hours.
  • Combine the sugar, cinnamon, walnuts and raisins in a bowl.
  • Once the dough has chilled enough, roll each one into a 9-inch round on a well floured surface. Sprinkle with the sugar mixture and cut into 8 wedges. Roll each one up like a crescent, starting with the rounded end. Place on an ungreased cookie sheet and chill for 20 minutes before baking.
  • Preheat oven to 350 degrees F and bake for 25 minutes.
  • Once the cookies are baked, remove from cookie sheet and allow to cool on a wire rack. Once completely cooled, you can drizzle with icing or leave them plain. I used almond icing which was made with icing sugar, a few drops of almond extract (to taste) and a few drops of water to reach a runny consistency so that I could drizzle it on the cookies, but not so wet that it wouldn't harden.
It's important to keep the dough chilled so that it is easy to work with. If it becomes difficult to work with the dough, put it back into the fridge and allow to chill for longer.

Rugelach on the cookie sheet waiting to be baked.

Rugelach drizzled with almond frosting.