Freezing the rugelach before baking
helps the cookies maintain their shape.
Ingredients:
Dough:
2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
Filling:
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup (about) whipping cream
Directions:
For dough:
Blend first 3 ingredients in processor.
Add butter and cream cheese and cut in
using on/off turns until dough begins to clump together.
Gather dough into ball. Divide dough into 4 equal pieces;
flatten into disks.
Wrap each in plastic and refrigerate 2 hours.
(Can be prepared 2 days ahead. Keep refrigerated.
Let soften slightly at room temperature before rolling out.)
For filling:
Line large baking sheet with parchment paper.
Mix sugar and cinnamon in small bowl.
Roll out 1 dough disk on floured
surface to 9-inch round.
Spread 3 tablespoons cherry preserves
over dough, leaving 1-inch border.
Sprinkle with 2 tablespoons dried cherries,
then 2 tablespoons chocolate chips,
2 tablespoons cinnamon sugar
and 2 tablespoons walnuts.
Press filling firmly to adhere to dough.
Cut dough round into 8 equal wedges.
Starting at wide end of each wedge, roll up tightly.
Arrange cookies, tip side down,
on prepared baking sheet, spacing
1 1/2 inches apart and bending
slightly to form crescents.
Repeat 3 more times with remaining dough disks,
preserves, dried cherries, chocolate chips,
cinnamon sugar and walnuts.
Place baking sheet in freezer 30 minutes.
Position rack in center of oven
and preheat to 375 degrees F.
Brush cookies lightly with whipping cream.
Bake frozen cookies until golden brown, about 40 minutes.
Transfer cookies to racks and cool completely.
(Can be made ahead. Store in airtight container
at room temperature up to 1 week or freeze up to 1 month.)
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