Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and will be a great treat to celebrate Christmas and the holiday season! Apricot Rugelach are my favorite treats that I make all-year round!
This raspberry rugelach is a yummy and extra fruity version of this traditional cookie. Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon. Divide dough into 4 equal pieces.
Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar. Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool.
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it. Everyday Food, December 2012 SavePinPrintMore FacebookTweetEmailSend Text Message Gallery Apricot-Walnut Rugelach Credit: Johnny Miller