Description
Delight in these easy Rugelach cookies featuring apricot preserves and walnuts for a treat that’s simple yet impressive.
Ingredients
Scale
- 1 cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup apricot preserves
- 1 cup golden raisins
- 1 cup chopped walnuts
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- 1/3 cup turbinado sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter, cream cheese, and granulated sugar until smooth and fluffy.
- Add the kosher salt and stir until well combined.
- Gradually add the all-purpose flour, mixing gently until just incorporated.
- Stir in the apricot preserves, golden raisins, and chopped walnuts until evenly mixed.
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Roll the dough into balls and flatten them on a lined baking sheet.
- Sprinkle the tops with cinnamon sugar and turbinado sugar.
- Bake for 15-20 minutes or until golden brown around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg