Sweet Brown Sugar Walnut Rugelach Cookies

Grandma’s Butter Horns (Brown Sugar Walnut Rugelach)

WEBDec 17, 2014 · Instructions. Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it …

Rating: 4.5/5(44)
1. Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
2. Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
3. Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
4. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

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Rugelach Cookies with Cream Cheese Dough Sally's …

WEBNov 29, 2016 · Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the …

Rating: 4.7/5(40)
1. For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
2. Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
3. Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
4. For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You’ll have a little over 2 cups total.

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