Brighten Your Hanukkah: Try Rugelach

Rugelach is a classic Jewish cookie that is often prepared during the holidays, especially for Hanukkah — which this year starts at sundown on Dec. 25.  The buttery dough is slathered with a combination of sugar, spices, preserves, and nuts.  The dough is exceptionally buttery since it is made with a base of cream cheese and unsalted butter.  You can do any number of flavor pairings including almond and cherry or apricot and cinnamon (the recipe featured), or instead fill them with dried fruit such as raisins or prunes.

For me, this particular cookie recipe falls within the weekend baking category because the dough needs quite a bit of time to rest before it can be rolled, filled, and cut.  Typically, I prepare the dough on Friday night so that by the time Saturday morning rolls around, I am ready to bake a batch for the whole family.  If you are a homemade gifter like me, these treats would make a great holiday present as well.

Cinnamon Sugar Apricot Rugelach
Recipe from Laura in the Kitchen

Ingredients:

For the dough:
1 cup of Unsalted Butter, softened at room temperature
8 oz of Cream Cheese, softened at room temperature
1/4 cup of Granulated Sugar
2 tsp of Vanilla Extract
2 1/4 cups of All Purpose Flour
1/2 tsp of Salt

For the Filling:
1 cup Apricot Preserves
1/3 cup of Granulated Sugar
1/3 cup of Brown Sugar
2 tsp of Cinnamon
1 cup of Finely chopped Walnuts
Egg wash, one egg beaten with a splash of milk or water

For full recipe instructions, watch the video below.