Rugelach Cookie Recipe
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!
Ingredients
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
Hardware
Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Rolling pin
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 1x3-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.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more wedding and ethnic cookie recipes look here.
Try these similar recipes.
Molasses Raisin Cookies
Oatmeal Raisin Cookies
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