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.
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.
Try These: This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make! Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
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.