Traditional Jewish Cookies Recipes

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 baking …

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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