i'm forcing myself not to get depressed that christmas is only two weeks away. presents aside (judge it, people, but i haven't bought a single-that's single with a capital -ingle, present), it's always so sad to me when christmas gets so close. i hate how it seems to fly by before i even get to fully enjoy it.(believe me, i know that that makes no real sense). but....
the kick-depression-where-it-counts activity for the day:
i've always wanted to host one-and i'm sure at one point in my life, i will. but for right now, i'll settle for going to one. because seriously, at the end of the day. you come home with more cookies than any human ever needs to even look at. and i only had to do a tiny portion of the work to get them all. freaking crap. sounds like a good deal to me.
lady m, i think would be more than happy for me to do these all the time. when she saw my not-so-little tray of cookies, she kept looking at them, her eyes getting wide, saying, "cook.cook.cook." she might have even done a little cookie dance in honor of their presence in our household. which i, of course, fully support.
and let's talk about packaging. the packaging would have made you weep it was so freaking cute. but whatever, i didn't take a pic. i'm totally over it, though...*sniff, sniff.
so.
the recipe.
here it is. i used barefoot contessa's recipe but made some adjustments. this is actually a wicked easy cookie to make but it is a freaking diva when it comes to time. 20 min prep, 1 hour chill, prep some more, 30 min chill, bake for 20 minutes, cool. no, please, rugelach, after you. i'm more than willing to wait for what seems like all day for your awesome rugelach-ness. oh wait, actually i am. you're just so freaking good.
raspberry
& walnut rugelach
ingredients
- 8 ounces cream cheese, at room
temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus
9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground
cinnamon
- 1 ¼ cup walnuts, finely chopped
- 1/2 cup raspberry preserves
(it’s more traditional to use apricot-but I just like raspberry more)
- 1 egg beaten with 1 tablespoon
milk, for egg wash
*traditionally, you add raisins to
this, I just don’t love them in rugelach. If you like them, add 3/4 cup raisins
Directions
cream the cheese and butter in the bowl
of a mixer fitted with the paddle attachment until light. add 1/4 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, 1/2 teaspoon cinnamon, and walnuts (and, if you choose,
raisins).
on a well-floured board, roll each ball
of dough into a 9-inch circle. spread the dough with 2 tablespoons raspberry
preserves and sprinkle with 1/2 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. they do spread a little so don’t put them too close
together. chill for 30 minutes.
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 (usually closer to 20),
until lightly browned. remove to a wire rack and let cool.
makes 4 ½ dozen cookies.
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