Rugelach is my favorite holiday cookie. The dough turns out incredibly flaky and moist filled with cinnamon and nuts (raisins optional). Just be careful too cook them long enough in the middle to be fully cooked. I used to make circles, then roll them like croissants, but found they don't cook as evenly as cylinders.
Ingredients:
Dough
2 cups flour
1/4 tsp salt
1 cup butter, cubed
1 - 8 oz package cream cheese
1/3 cup sour cream
Filling
1/2 cup sugar
1 1/2 tblspn cinnamon
1 cup finely ground walnuts
1/2 cup raisins (optional)
Servings:
about 30 cookies
Instructions:
In mixer cream butter and sugar, then cream cheese, eggs, salt, sour cream, and last flour. If it's too wet to handle you could add more flour, but it will be a sticky dough. Adding too much flour will make it a tougher cookie. Chill if it is too difficult to roll out.
Flour the work surface and the dough if needed. Roll out in a cylinder and top with the filling. Press filling lightly into the dough. Begin rolling the cylinder from one end, about 3 times. Cut along the cylinder and set aside. Keep rolling and cutting till it is all rolled. Then cut each cylinder every 1-2 inches. Place each cookies an inch apart on parchment paper. Bake a few cookies to start to get the baking time down (open up to check center is done). Depending on home much you rolled it they can bake from 20-35 minutes. Luckily, this is a forgiving dough and the sugar is the first thing that will burn on the bottom of the cookie. If you find you can't cook the center without burning the bottom, lower baking temp or roll thinner. Cool and store in airtight container.
Recipe Modified From:
Allrecipes.com
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