Apricot Rugelach Cookies

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Instructions In the bowl of an electric mixer, beat the butter, cream cheese, vanilla and 1/3 C of the sugar on medium speed until creamed, about 2 …

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Instructions In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 Then …

Rating: 5/5(10)
1. In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes. The mixture should become light and airy.
2. Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
3. Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don’t overmix this step.
4. Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.

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Apricot Rugelach, Low Carb from Atkins Nutrition Facts Serving Size 5 pieces Amount Per Serving Calories 180 Calories from Fat 134 % Daily Value * Total Fat 13g 20% Saturated Fat 8g 40% Trans Fat 0g Cholesterol 30mg 10% Sodium 35mg 1% Potassium 0mg 0% Total Carbohydrate 5g 2% Dietary Fiber 2g 8% Sugars 1g Protein 5g 10%

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Once the cookies are chilled, remove them from the refrigerator. Brush the egg mixture lightly across each cookie. Sprinkle the cinnamon sugar mixture across the top of the cookies once they have been brushed with the egg wash. Bake the cookies for 15-20 minutes until they are lightly brown. Oven times and temperatures may vary, so keep an eye on them.

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The cookie: Cream the cheese & butter in an electric mixer or by hand, until light and fluffy. About 4-5 minutes. Add sugar, salt & vanilla. Mix for about 20-30 seconds. With the mixer on low or by hand add the flour. Mixing just until combined. The dough is very soft. Gather into a …

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In a bowl, place the flour and cold butter. With two knives start cutting into the butter until the mixture resembles small peas. Add sour cream and vanilla extract and mix everything until the dough sticks together. Place it on a lightly floured surface …

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The cookie: Cream the cheese & butter in an electric mixer or by hand, until light and fluffy. About 4-5 minutes. Add sugar, salt & vanilla. Mix for about 20-30 seconds. With the mixer on low or by hand add the flour. Mixing just until combined. The dough is very soft. Gather into a …

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Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with egg; sprinkle evenly with coarse sugar.

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1 cup apricot preserves; Egg Wash: 1 large egg white; 1 teaspoon water; Instructions. You need to make the dough ahead of time. Add the softened butter and cream cheese to a large bowl and beat with an electric mixer on low speed until smooth, about 1 minute. Add the salt and the 2 cups flour, beating on low speed until the dough just comes together.

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In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Step 2 With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

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Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine. Cut the dough into 4 equal portions. Dust your work surface very lightly with flour and roll out each portion of dough into a 9-inch circle. Spread 2 …

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Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped, 30 to 60 minutes, depending on the heat and size of the pan. Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste.

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Instructions Step 1. Add almond flour, coconut flour, xanthan gum and salt to food processor or high powdered blender and pulse Step 2. Add butter and cream cheese and pulse until crumbly. Step 3. Add in egg, vinegar and vanilla and pulse until it looks like coarse breadcrumbs. Do do process so

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Assembly and Baking. Preheat oven to 350° F. Line three baking pans with parchment paper. Working with one piece at a time, roll the dough on a floured surface into an 11 to 12-inch round about 1/8-inch thick. Top the dough with 3 tablespoons of apricot jam, spreading almost all the way to the edges.

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Directions for the pastry: Preheat the oven to 350° F. Line a cookie sheet with parchment paper. Place the cream cheese in a small bowl. Soften the cream cheese in the microwave until very soft, for about 30 seconds. Place the salt, erythritol, …

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Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Spread the almonds in a baking pan and toast in the oven for about 15 minutes, until lightly browned and fragrant. Turn out into a medium bowl or plate and let cool to room temperature. Combine all the filling ingredients in a small bowl. (This can be done ahead of time.

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Frequently Asked Questions

What are rugelach cookies made of?

These apricot walnut rugelach cookies are filled with apricot jam and chopped walnuts. They have an incredibly flakey texture that keeps you coming back for more. Sift the flour and salt into a large mixing bowl. Slice the cold butter into cubes and cut it into the flour using a pastry cutter.

Is rugelach difficult to make?

While Rugelach may appear difficult to make, in reality it’s surprisingly easy. Just remember to allow proper time to chill the dough and you’ll be good to go. Here’s a brief summary of what to do: (Don’t miss the complete printable recipe card below, along with a video for visual help.)

What can i substitute for raspberry rugelach?

Raspberry Raisin Rugelach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts. 1 slice: 120 calories, 7g fat (4g saturated fat), 16mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein.

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