Recipe For Cooking Almond Raspberry Rugelach

Toaster Oven Cookies :: Drop Cookies

Almond Raspberry Rugelach

8 oz. cream cheese, softened
1 C. butter, softened
2 Tbsp. sugar
2 C. flour

Filling
1 C. toasted coarsely chopped almonds
1/2 C. golden raisins (optional)
1/4 C. sugar
1/4 C. packed brown sugar
3/4 tea. cinnamon
3/4 C. raspberry jam

Topping
1 egg
2 Tbsp. coarse or sugar

Preheat oven to 350 degrees F.

In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into qt.s and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hr. or up to 1 day. Let stand at room temperature for 15 min. before rolling.

Filling: In sm. bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 tea. (5 mL) water until spreadable.

On lightly floured surface, roll out 1 round of dough into 11-in. (28 cm) circle. Carefully spread 3 Tbsp. (50 mL) of the jam evenly over top. Sprinkle with one-qt. of the nut mixture. Using sharp knife, cut circle into 12 pie-shape wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined cookie sheets; refrigerate for 30 min. Repeat with remaining dough and filling.

Topping: Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 min. or until golden brown. Let cool on racks.

Makes approximately 48 cookies.