A favorite cookie of friends and family. Cream cheese cookie dough makes my heart sing. I made these recently at the tail end of a marathon of Christmas cookie baking and they were my favorite out of all. These cute curly cookies take a little more time and love than your average cookie but they are SO worth it. Feel free to play around with the flavor of jelly you use, maybe even throw in some chocolate chips instead of raisins! There are tons of rugelach recipes out there but my mom and I always stick to the Barefoot Contessa's version.
8oz cream cheese @room temp
2 sticks unsalted butter @room temp
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups all purpose flour
6 tablespoons granulated sugar
1/4 lightly packed brown sugar
1/2 teaspoon cinnamon
1/4 cup each of apricot and seedless raspberry preserves (OR 1/2 cup of one flavor), stirred very well or run through a food processor.
3/4 cup raisins
1 cup of finely chopped walnuts
1 egg beaten with a tablespoon of milk (for egg wash)
3 tablespoons granulated sugar
1 teaspoon cinnamon
to make dough: Beat cream cheese and butter in bowl till light and fluffy. Add granulated sugar, salt and vanilla. Scraping the bowl to mix everything evenly together. Turn speed to low and slowly add flour, mix till just combined. Turn dough out on to a well floured surface and cut into 4 equal rounds. Wrap in plastic wrap and let chill in fridge for 1 hour.
for filling: In a medium bowl mix white sugar, brown sugar and cinnamon together. Stir in raisins and walnuts. Set aside.
for topping: In small bowl stir together sugar and cinnamon. Set aside!
Preheat oven to 350, line 2 or 4 cookie sheets with parchment. Now it's time to make the cookie. Working with one round at a time, roll out into a 9'' circle. I try really hard to make it a perfect circle, but usually it's a rough interpretation of a circle. Be sure to use flour while rolling it out to keep the dough from sticking. Using the preserve of your choice, spread about 2 tablespoons evenly on the round, keeping a small boarder around the edge. Next sprinkle 1/2 cup of the filling, gently pressing it in to the preserves to keep it in place. Cut the circle into 12 triangles. Time to roll! Working from the wide end of the triangle roll up to the small and slightly pinch the tip into the bottom to secure it. Place on baking sheet. If you wanted to, you could now put the cookies back in the fridge to chill a little, at this point in my day I was baking for roughly 8 hours..so I did indeed skip that step and my cookies turned out cute and delicious. Brush them with the egg wash and sprinkle cinnamon sugar topping evenly over each cookie. Repeat with 3 remaining dough rounds.
Bake in preheated oven for 15-20 minutes. Be sure to check them after 15, I tend to like these under-done.