How to Make Rugelach Cookies
The word Rugelach is Yiddish, the Jewish language of eastern Europe. Rugelach is a Jewish croissant-shaped pastry with fruit and nut fillings. The important thing you need to know is that these cookies are delicious!
A few years ago, a neighbor of ours brought us a tray of homemade cookies. These Rugelach cookies were one of the little cookies on that tray. They were delicious little bites of nutty goodness, and yesterday, I decided to make some myself.
After searching for awhile, writing down different recipe ingredients, and picking and choosing, the recipe below was the result. The dough needs to be refrigerated for two hours, so, you have some downtime but the cookies are easy to make. It’s a pretty easy recipe to make your own.
This recipe makes 36 little cookies.
- 1 package (8 ounces) cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon vanilla
- 2 cups all-purpose flour
1/4 teaspoon salt
- powdered sugar for dusting
- 1/2 cup brown sugar
- 1/4 cup raw sugar
- 1 tsp. ground cinnamon
- 1 cup ground walnuts
- 3 Tblsp. butter – room temperature
To Make The Dough:
Allow the butter and cream cheese to come to room temperature. It is much easier to cream at room temperature. Place the 2 sticks of butter, (not margarine!) and the cream cheese in a mixing bowl. With a wooden spoon, cream together until smooth.
Add the sugar and vanilla. Mix well.
Add 1 – 1/4 cups of the flour and the salt. Mix until it starts to come together. Then, add the remaining 1 cup of flour and mix until blended.
Cut the dough into 3 relatively, equal pieces and place on generous sheets of wax paper. Fold one side of the wax paper over the top and flatten into a disk. Fold the edges of the wax paper on the remaining three sides and place flat in the refrigerator.
Refrigerate for at least 2 hours. (You can leave these in the refrigerator overnight or up to 3 days.)
Combine the sugars and the cinnamon in a small mixing bowl. Stir in the melted butter.
Preheat the oven to 375°.