Raspberry Chocolate Rugalach |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. Ingredients:
1/2 cup butter, softened |
4 ounces cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
1/4 cup dried currants |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/4 cup seedless raspberry jam |
2/3 cup finely chopped pecans |
1/4 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.
3. Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.
4. On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.
5. Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.
6. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 32 cookies.
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