RUGELACH

I made three batches of these cookies yesterday.............I think that my husband and daughter while they were cooling managed to eat one batch. :-)
I got this recipe off my friend Linda of http://linda-howtocookawolf.blogspot.com/. She is a fabulous cook and has been making these for years.

She said that this recipe comes from Sarabeth’s restaurant in NYC…she got it in the old Cuisine magazine in the very early 80’s and has been making them ever since. I use to make a Canadian chef's recipe by Bonnie Stern for years, but this year decided to try Linda's and I really liked the dough better.

Sarabeth’s Rugelach

1 cup butter softened

1 8 oz.pkg. cream cheese softened

½ cup + 2 T.sugar divided

½ t.vanilla¼ t.salt

2 cups flour¾ cup finely chopped walnuts

½ cup currants

2 T.cinnamon

½ cup plum preserves

Confectioners sugar

Pre-Heat oven to 325*

Mix Cinnamon with 1/2 cup sugar and set aside.

Cream together butter and cream cheese,add 2 T.sugar,vanilla,salt ,and flour.

Turn out on board and knead quickly until just together and smooth…

Divide into 3 pieces, press each piece into disc, wrap in plastic wrap and chill for 1 hour or overnight.

Roll disc out into a 10 inch or 12inch circle…don’t worry if the edges are uneven.

Spread 1/3 of the jam, the cinnamon sugar,nuts and currants over dough. Leave a 1 inch border without filling around circle.

You can roll over filling with rolling pin to press into dough.a long sharp knife or bench knife cut into 12 pie shaped pieces.

Roll each piece into a crescent, long end toward the point. Place on a parchment lined (or silpat) baking sheet .

Turn the edges in so it looks like a crescent.

Bake at 325* for 40-45 minutes or until golden brown.Cool on rack…dust liberally with powdered sugar..

This is the filling that I used for my Rugelach's as I had two big jars of Apricot jam on hand. this filling I've had for years I found in my Mom's old recipe book binder that she had.

Filling:
1 cup walnuts, finely ground
1/4 cup brown sugar
1/4 cup sugar
1 tsp. cinnamon
1 cup apricot jam
In a bowl, mix the walnuts, sugar, brown sugar and cinnamon.

In a separate bowl put the apricot jam and mix well with a spoon just to loosen it.

Ready and baked.........I always put confectioner's sugar [icing sugar] but these were going into the freezer so after for presentation when I take some out to de/frost I will dust them with the confectioner's sugar. But I did sprinkle them with decorator's sugar before baking, which some I will leave just plain as you see them.

Thank you for stopping by.

Have a great day!