Rugelach cinnamon walnut cookie
- Number of Servings: 32
Ingredients
* *Flour, white, 2 cup * Salt, 0.25 tsp * Butter, unsalted, 1 cup * Cream Cheese, 8 oz * Sour Cream, 0.3 cup * Granulated Sugar, 0.5 cup * Cinnamon, ground, 1 tbsp * Walnuts, 1 cup, chopped
Step 1: In a large bowl, or food processor, pulse or stir flour and salt together.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user CCKELLY3.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 11.2 g
- Cholesterol: 24.3 mg
- Sodium: 41.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.6 g
- Protein: 2.0 g