How to Make Rugelach

These crescent-shaped rolled cookies are very soft and creamy and look more like a croissant than a cookie. This recipe makes about two dozen small rugelach.

Things You'll Need

• 8 ounces butter (one cup)
• 1 tsp cinnamon
• 6 ounces cream cheese
• 2 1/4 cups flour
• 1/2 cup ground nuts
• 3/4 cup raisins
• 5 tsp. sugar
• Plastic Wrap
• Groceries
• Cookie Sheets
• Mixing Bowls
• Rolling Pins
• Wire Whisks
• Cookie sheets
• Mixing bowls

Instructions

1. Beat the butter and cream cheese until very creamy, about 30 seconds.

2. Add the flour, stir until combined, then wrap in plastic wrap and chill about 2 hours.

3. Mix the sugar and cinnamon well.

4. Heat the oven to 350 degrees.

5. Divide the chilled dough in thirds and work with one piece at a time keeping the rest in the refrigerator.

6. On a well-floured surface using a floured rolling pin, roll the pieces of dough into circles about 12 inches in diameter. They should be very thin, about 1/8-inch thick.

7. Spread the top of the dough with a little of the jam, leaving about a 1/2-inch border. Sprinkle some raisins, cinnamon sugar and ground nuts evenly over the jam. It should vaguely resemble a pizza at this point.

8. Cut the circle like a pizza so you have 16 triangular slices. Roll each slice up toward the point, and place the crescents on cookie sheets so the point is under the roll.

9. Sprinkle more cinnamon sugar on top of each rugelach, then bake for 25-30 minutes or until the bottom and edges just start to brown.

Tips & Warnings

• Only use real jam or preserves that have fruit as its first listed ingredient, not jelly.