Rugelach

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These are my favorite cookies!  They are so yummy and just the right amount of sweetness. They are a little bit of work until you get the finished product, but they are definitely worth it. After I made these I found myself not wanting to share them, especially with the kids. Since they took more time than the average cookie, I wanted them to be appreciated. Ha!

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Makes 4 dozen

Ingredients:

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
  • 1/2 cup white sugar
  • 1 Tablespoon cinnamon
  • 1 cup finely chopped walnuts
  • apricot jelly

Directions:

  1. Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese, sour cream. (Or this can also be mixed by hand. Mix butter and cream cheese into flour mixture with a fork until combined.) Dough will be sticky.
  2. Shape dough into four equal portions. Shape each piece into a ball and wrap and chill each ball separately for 2 hours or up to 2 days.
  3. Combine sugar, cinnamon and chopped walnuts.
  4. Preheat oven to 350 F (180 C).
  5. Roll each ball into about a 9 inch round circle onto a lightly floured surface, keeping the other balls chilled until ready to roll them. I keep the surface floured, while rolling, to keep it from sticking.
  6. Thinly spread about 1- 2 Tablespoons apricot jelly over dough. Sprinkle with sugar/nut mixture. With a pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow end, you will end up with the point on the outside of the cookie. Place onto baking sheet covered with parchment paper.
  7. Bake in the center rack of the oven for 20-25 minutes until lightly browned. Remove from oven and immediately and carefully remove from parchment paper to cutting board to cool. Store in an airtight container. They also freeze well.

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Recipe adapted from allrecipes.com

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What’s your favorite Christmas cookie?

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