"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."
High Altitude Baking
Holiday Rugelach Cookies
What can I say about My Favorite crescent shaped Holiday Cookie?
I could tell that although the directions appear long, they are actually very easy to prepare and bake.
I could tell you that these were and remain my personal favorite cookie. I bake them on each and every Winter Holiday to Share with others.
And I could tell you, that a dear old friend of mine thinks these are the best Dunkers I bake.
And I will tell you that Yes they have are adjusted for use at High Altitude. ENJOY!
Enjoy the goodness,
Randi/The Muffin Lady
HIGH ALTITUDE HOLIDAY RUGELACH COOKIES
3/4 cup sugar or sugar substitute
2-3 tablespoons cinnamon
Mix the sugar and cinnamon together and set aside.
1/4 cup or less additional butter, set aside.
1/2-3/4 cup jam/fruit preserves or sugar-free jam/preserves, set aside. (I think apricot or raspberry work best, but any flavor works well.)
Egg Wash made from 1 egg and 2 Tablespoons of water, mixed thoroughly and set aside!
1 cup (2 sticks) soft butter
7-8 ounces cream cheese (Choice is yours)
3 1/4 cups flour
1 cup raisins and/or walnuts or mini chocolate chips
2 teaspoons of molasses, Optional (do not use if making sugar-free)
1.Mix together the 1 cup of butter with the cream cheese and the flour.
- Divide the dough in half, roll each half into a ball between your palms. Then slightly flatten each ball slightly and wrap in cellophane.
Refrigerate each ball of dough 30 minutes or longer. (Dough can be made the day before baking if kept in the refrigerator.)
- Preheat oven to 375 degrees F.
- Roll out 1 ball of the dough onto a lightly floured surface until circular and about 12-14 inches around.
- Spread half the additional butter lightly around the entire circle.
- Cut the circle in triangles about 2 inches wide at the edge. DO NOT separate the triangles.
- Spread half the jam all over the circle.
- Spread/Sprinkle half the raisins, nuts and/or chips
around the dough.
- Sprinkle entire circle generously with one-third of the cinnamon sugar. 10. IF adding molasses, drizzle 1 teaspoon of molasses all over the cinnamon sugar, making sure there are no clumps of the molasses.
- Grease 2 cookie sheets well for these cookies do tend to stick..
- Roll each section up tightly like a croissant, starting at the outer edge. Pinch the final point slightly so it
sticks to the dough.
- Repeat this process with the remaining dough.
- Place each cookie onto the prepared cookie sheets.
15.With a pastry brush or your fingers, brush each cookie with the egg yolk/water mixture. Sprinkle the last ⅓ cup
of cinnamon sugar onto the cookies.
- Bake 14-16 minutes or until golden brown. The cookies should be a bit crunchy on top, but softer in the middle.
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