RUGELACH

• servings: MAKES 4 DOZEN

Ingredients

8 ounces cream cheese at room temperature

½ pound unsalted butter at room temperature

¼ cup granulated sugar plus 9 tablespoons

kosher salt ¼ teaspoon

1 teaspoon pure vanilla extract

all-purpose flour 2 cups

¼ cup light brown sugar, packed

1 1/2 teaspoon ground cinnamon

¾ cup raisins

1 cup walnuts, finely chopped

1/2 cup apricot preserves, puréed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add ¼ cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, ½ teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with ½ cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Notes

Make the whole recipe and freeze them unbaked. Then you can have a few freshly baked cookies anytime you want.

Rugelach is also delicious made with raspberry jam or just plain with the raisin and nut filling. These cookies freeze beautifully; defrost them completely before baking.