Cinnamon-Raisin Rugelach Cookies
Day 10: Cinnamon-Raisin Rugelach
Merry Christmas everyone! I’m going to keep this post short and sweet because 1) it’s past midnight and I’m getting sleepy (chalk it up to a cookie coma), and 2) my cat Sophie is being inexplicably sweet. Seriously though, anyone that knows Sophie knows her as the cat that characteristically runs and hides under the bed for hours. So, excuse me while I take advantage of what little kitten love and attention I can get.
I actually first decided to make these cookies on recommendation from a coworker. And, boy, am I glad I did. Not only are they super simple to make, they are really customizable. On top of it all, they look like you spent hours in the kitchen when in actual reality, you only really put in about 30 minutes of prep time.
Also, given that the original recipe calls for two sticks of butter and one packet of cream cheese (no amount at the gym could save me there), I ended up using only 3/4ths of the original butter in the recipe and half of the cream cheese.
Cinnamon-Raison Rugalach Cookies (adapted from The Kitchn)
2 Cups of Flour
1/2 Package (4 oz) of Cream Cheese, cubed
3/4 Cup of Cold Butter, cubed
1 Tsp. of Vanilla
1 egg yolk
1/2 Cup of Sugar
2 Tbsp. of Cinnamon
1/2 Cup of Raisins, chopped
2 Tbsp. of Butter, melted
Using your hands, cut a few tablespoons at a time of the butter and cream cheese into the flour. Once the dough starts to form rough crumbs, set aside. In a separate bowl, whisk the egg yolk and the vanilla. Sprinkle this egg mixture over the flour mixture and mix using hands until the dough starts to clump together. Divide dough in two, form two balls and chill in the refrigerator for at least an hour.
Once the dough has chilled, turn one of the dough balls out onto a powdered sugar surface (do not skimp on the powdered sugar!). Roll the dough ball into a circle until about 1/8th an inch thick. Brush the dough with the melted butter, generously cover with the sugar-cinnamon mixture and sprinkle the raisins on last. Using a sharp knife, cut the dough into even “pizza slices.” *Note: the recipe I followed said to create 16 even slices, but I found it easier to create 15 slices.* Roll each slice tightly into a crescent and place onto an ungreased baking sheet, crescent tail down. Bake at 350 degrees for 20-25 minutes or until golden brown.
Use the same process with the other refrigerated dough ball.
Makes approximately 30 cookies.