WebPreheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine flour, xanthan gum, baking powder, and salt in a small bowl. Set aside. In a …
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To make the Chocolate Raspberry Rugelach, spread the cut dough with the jam and sprinkle it with the chocolate pieces. Then, roll up the rugelach and place them on a baking sheet. Brush each cookie lightly with the beaten egg and milk egg wash. Sprinkle with granulated sugar, if desired. Bake the cookies until puffy and lightly golden, 20 minutes.
Rugelach originated as an Eastern European Jewish treat. The dough was traditionally made with sour cream. But, nowadays it is common to find Jewish-American rugelach recipes calling for cream cheese instead, which is what we use in our recipe. The name for these crescent shaped cookies comes from Yiddish and means “little twists”.
This recipe for raspberry thumbprint cookies is a new arrival in the low carb cookies hall of fame. Seriously, someone should roll out a red carpet! I am always amazed at how you can achieve a new taste and texture by changing just a small detail in a recipe.
Bake the uncovered pecans for 6 to 8 minutes, stirring occasionally, until light golden brown. To easily cut the rugelach dough into triangles, try using a pizza cutter. For best results, bake these Chocolate-Raspberry Rugelach Cookies one sheet at a time on the center oven rack.