Raspberry Jam Rugelach // Cookie Week!
 
 
Tender, rich little curls of pastry, swirled with tart raspberry jam.
Author:
Serves: 24 cookies
Ingredients
For the dough:
  • 1 cup (150g) plain flour
  • Pinch of salt
  • 100g (4oz) butter, cold
  • 150g (6oz) cream cheese, cold
For the filling:
  • 3 tbsp raspberry jam
  • powdered sugar, to decorate
Instructions
  1. To make the dough, place all the ingredients into the bowl of a stand mixer fitted with the paddle attachment. Work the mixture on a medium speed, until the dough looks crumbly, with some larger pieces. It’s ready when you can pick up the crumbly dough, squeeze it, and it easily comes together in a ball.
  2. Turn the dough out onto a lightly floured surface and press and squeeze it together. Roll it into a short, fat log, wrap in plastic and chill for an hour or up to overnight.
  3. When you’re ready to bake the cookies, take half the dough and put the other half back in the fridge. Tear off two pieces of baking paper, and place the piece of dough between them, and then roll it out into 23cm/9inch circle.
  4. Spread half the jam over the dough and slice the dough like a pizza, into 12 wedges, and then roll each wedge up from the outside in, so it looks like a little croissant.
  5. Place the cookies onto a lined baking tray, and then do the same thing with the next piece of dough. Place the cookies on their trays into the fridge to chill for about 15 minutes and preheat the oven to 180C (350F).
  6. Bake the cookies for 20-22 minutes or until golden brown. Transfer to a wire rack to cool completely, before dusting liberally with powdered sugar and store in an airtight container.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/12/raspberry-jam-rugelach-recipe.html