Raspberry Cinnamon Twist Cookies

These little beauties are technically Rugelach, which are a traditional Jewish cookie, but you don’t have to be Jewish to enjoy these. Even though they are a perfect Hanukah cookie (Hanukah starts the day before Thanksgiving) they are a any-Holiday cookie because cinnamon always feels appropriate for the Fall and Winter, and they make a ton. These would be fantastic for a party, a cookie exchange or to give away as gifts.

This is Ina Garten’s recipe and I really didn’t change much except the filling. She used raisins (which I didn’t) and apricot jam, where I used raspberry.

I’m not going to lie; this recipe is a little time consuming. They’re not hard to make, but rolling out 4 separate pieces of dough and then rolling 50-ish cookies was a little tedious. Also, the dough needs a lot of refrigeration so they’re not an instant gratification cookie. Regardless, they are worth making and even better to eat! First of all, it’s a cream cheese dough. See? Already off to a great start! Secondly, once they’re baked the cookies have a soft, delicate crumb with the sweet tartness of the jam and that cinnamon sugar topping… mmmm…. Yummy!

(recipe after the jump)

Raspberry Cinnamon Twist Rugelach Cookies

Slightly modified from here

Makes 4-5 dozen

Recipe Notes:

-Feel free to add the raisins to the filling, and to change the jam. Raspberry is my personal favorite, but maybe you love grape, or shnauzberry…. “Who ever hear of a shnauzberry?” (what movie?)

-You can make the dough in advance since it needs to be cold before rolling it out (I made mine 24 hours before I rolled and baked them).

 

Ingredients

Dough:

8 oz. cream cheese, room temperature

½ lb. unsalted butter (16 Tbs.), room temperature

¼ Cup sugar

¼ tsp. salt

1 tsp. vanilla

2 Cups all-purpose flour

Filling:

the filling

¾ Cup Raspberry Jam (or any favorite flavor)

¼ Cup light brown sugar, packed

6 Tbs. sugar

1 ½ tsp. cinnamon

1 Cup walnuts, finely chopped

Topping:

3 Tbs. sugar

½ tsp. cinnamon

1 egg beaten for 1 Tbs. milk, for an egg wash

Directions:

1. In a mixer fitted with a paddle attachment, cream the cheese and butter until light. Add the sugar, salt & vanilla. Mix, on low speed, the flour until just combined. Dump the dough onto a well-floured board and roll it into a ball. Cut the ball in quarters and wrap each piece in plastic wrap. Refrigerate for at least an hour.

2. Mix all the ingredients for the filling and set aside. On a well-floured board, roll out each ball of dough into about a 9-10” circle. Spread enough jam to cover the dough then sprinkle ½ Cup of the filling, pressing down lightly.

3. Cut the circle into 12 equal wedges- cut the whole circle in quarters, then each quarter into thirds. Start with the wide, outer edge, roll up each wedge the points tucked under. Place on a baking sheet lined with parchment paper. Chill for 30 minutes.

4. Preheat oven to 350° F.

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