Ruglelach with Raspberry Jam and Currants
Ingredients
At a glance
Shaped, molded and pressed cookies
Holiday cookies
Makes
36 cookies
- Crust:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- , cut into 2-inch pieces 2 egg yolks 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Filling:
-
2 jars
(10 ounces each) strawberry jam
2 cups currants
- with 2 teaspoons cold water
Steps
On medium speed, cream butter, cream cheese, egg
yolks, sugar, vanilla, and salt. Add
flour and continue mixing until dough comes together. Gather dough into a ball.
Cover it with plastic wrap and refrigerate for 1 hour or longer.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Divide dough into 3 equal pieces. On a lightly floured board or pastry cloth, roll one piece of dough at a time into a circle. Spread dough circle with strawberry jam and sprinkle with currants. Cut circle into 12 wedges and roll up each wedge into a crescent. Set cookies on cookie sheet. Brush cookies with beaten egg-water combination.
Bake in the center of the oven for 30 minutes or until cookies are golden brown on the bottom, and firm to the touch and golden on top. Cool 5 minutes. Remove cookies to a wire rack to cool completely.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Divide dough into 3 equal pieces. On a lightly floured board or pastry cloth, roll one piece of dough at a time into a circle. Spread dough circle with strawberry jam and sprinkle with currants. Cut circle into 12 wedges and roll up each wedge into a crescent. Set cookies on cookie sheet. Brush cookies with beaten egg-water combination.
Bake in the center of the oven for 30 minutes or until cookies are golden brown on the bottom, and firm to the touch and golden on top. Cool 5 minutes. Remove cookies to a wire rack to cool completely.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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