These are the delicious Rugelach cookies I make for the Holiday Season. There are a lot of variations of rugelach and I have tasted many, but these are the best! The recipe is from Ina Garten's Barefoot Contessa Parties! book. They are perfect for a Jewish holiday dinner but we make them all year long. You can make the entire recipe and freeze them unbaked. Then you can have fresh baked cookies anytime you want or when company comes over unexpectedly. I like to make them to enjoy with coffee as I gift-wrap presents.

Rugelach is also delicious made with raspberry jam or just plain with raisin and nut filling. These cookies freeze beautifully; defrost them completely before baking. They are fun to make...just pop in a holiday CD and listen along as you bake these yummy cookies! I have also included pictures of how they are prepared, it is fast and easy! You will truly enjoy these cookies!

Here is the recipe:

RUGELACH
Source: Barefoot Contessa Parties! by Ina Garten
Makes 4 dozen

8 oz. cream cheese at room temp.
1/2 lb. unsalted butter at room temp.
1/4 cup sugar plus 9 Tbsp.
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in food processor
1 egg beaten with 1 Tbsp. milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup sugar, 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 Tbsp. of sugar, the brown sugar, 1/2 tsp. cinnamon, the raisins and the walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle.



Spread the dough with 2 Tbsp. of apricot preserves and sprinkle with half 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 edge.





Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash.



Combine 3 Tbsp. of sugar with 1 tsp. cinnamon and sprinkle on the cookies.



Bake for 15-20 minutes, until lightly browned. Remove to a wire rack and let cool.



A pretty picture of the cookies all put into a Christmas tin.