| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Cook: | 15 min |
| Yield: | 4 dozen cookies |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Instructions
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 119 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 28 mg |
Reviews
I have made this recipe for so many years now I cannot remember. Comes out so good each time. I don’t care for raisins and apricots, so I do not use them. I replace the apricot jam with honey. The only problem I have is a sugary mixture comes out of the cookies. Still delicious though. Made for Thanksgiving, will be making for Christmas!
This is always a winner. I did find I needed to increase the baking time to 25 – 30 minutes.
I just made this recipe and it’s delicious! I made half the batch with apricot preserves and the other batch with raspberry preserves. I was able to cut them in 12 pieces but I prefer larger pieces so I cut them into 8 pieces and it was easier for me to roll.
These cookies were awesome. Pretty easy to make. I omitted the raisins because I’m just not a big fan. Husband and college son ate an entire sheet pan! I did manage to get a few. Cookies come out like a finger food so not too large. The only thing I would do that is not in the instructions is set the dough out at room temp for about 20 minutes. The dough rolls so much easier and you are able to get a good circle. Other than that…. Perfection
Love this recipe BUT being T1 Diabetic, I cut sugar when I can…… I use only 1/4 c brown sugar mixed into the nute, and I do not sprinke sugar and cinnimon on tops….Still DELICIOUS, Thanks Ina 🙂
Love this recipe, have been making for years. Anyone have a recipe for a chocolate filling (no nuts) for these cookies? I want to make a chocolate version as well.
This is one of my favorite cookie recipes. More tellingly, it’s also one of my husband’s – and he doesn’t have a sweet tooth. These are best straight out of the oven, so I often make the full amount of dough but freeze whatever I’m not using right away to make later.
About to make this for the first time in a few days. Question: Is the ingredient amounts for the filling only for 1/4 of the dough made or is it enough to cover all the dough?
I’ve made these cookies every year at holiday time by family request. Best recipe I have ever found!
I have been putting these cookies on my Christmas cookie trays for the last 10 years and they are the best rugelach recipe I have ever made. They look complex but they really are simple to make. My family isn’t a lover of raisins so I don’t include them and I use pecans instead of walnuts, but this is one amazing cookie!!