'Tis the season for holiday baking, and have I got something for you. This month, the theme for First on the First was rugelach, a Jewish pastry filled with nuts and fruit preserves. These beauties have been on my bucket list for a while and I'm so glad that I finally had a reason to make them. When searching for the right recipe to use, I decided to go for a non-traditional route. Instead of the typical walnuts, I chose to use almonds. How can you go wrong when you wrap almonds, dark chocolate, and raspberry preserves in a pillow of soft cream cheese dough? Whether you celebrate Hanukkah, Christmas, or anything else, these cookies would be a great addition to your holiday table.
For the Dough:
8 ounces Cream Cheese
2 sticks Unsalted Butter
3/4 cup Powdered Sugar
1 teaspoon Lemon Juice
1/2 teaspoon Lemon Zest
1 teaspoon Vanilla Extract
2 cups Flour
In a food processor, cream together the cream cheese, butter, and powdered sugar. Add the lemon juice, zest, and vanilla. Pulse again to combine. Add the flour and pulse the dough until it comes together in a soft ball. Divide the ball into two discs, wrap in plastic wrap, and refrigerate for an our or overnight. Dough can also be frozen for about 3 weeks.
For the Filling:
1 cup Seedless Raspberry Preserves
1 cup Finley Chopped Dark Chocolate
1 cup Almonds, finely chopped
1/4 cup Cinnamon Sugar (about 1/4 cup sugar mixed with 1 tablespoon cinnamon)
On a floured surface, roll out one of the discs of dough to about a 1/8-inch thick round. Cover with about 1/2 cup of preserves. Cut the dough into 16 equal pieces (as if you are cutting a pizza). Sprinkle on the nuts and chocolate, then sprinkle with the cinnamon sugar. With a knife, make a small slit in the wide end of each piece of dough. Roll the dough up, starting at the wide end, until the pointy end is tucked under the cookie. Place the cookies on a cookie sheet, lined with parchment paper and lightly greased. Brush the tops with a small amount of heavy cream and sprinkle with cinnamon sugar. Bake at 350 degrees for 20-25 minutes, or until they are lightly golden. Remove the cookies from the cookie sheet and allow them to cool on a wire rack. Repeat with the other disc of dough.
SOURCE: Zoe Bakes