The Rugelach cookie recipe is a widely enjoyed Jewish cookie, often times bakes during Hanukkah. This cookie has a flakey outside and is filled with mixture of cinnamon, sugar, nuts, and raisins!
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
Food processor (optional)
Step 1: In a large bowl, or food processor, pulse or stir flour and salt together.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1×3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.Tags: Rugelach Cookie