Cheater's Guide: Raspberry Rugelach
TOTAL TIME: 1:15
PREP: 0:30
YIELD: 18 COOKIES
INGREDIENTS
½ c. cold butter or margarine
4 oz. cold cream cheese
1½ c. all-purpose flour
¼ tsp. salt
½ c. seedless raspberry jam
½ c. pecans
DIRECTIONS
1- Preheat oven to 350 degrees F.
2- In food processor with knife blade attached, pulse butter and cream cheese until smooth and fluffy, occasionally scraping bowl with rubber spatula. Add flour and salt, and pulse until well combined.
3- Cut four 10- by 12-inch sheets of waxed paper. On work surface, flour 2 sheets. With rubber spatula, transfer half of dough onto each sheet. With hands, shape each mound of dough into a rectangle. Flour dough and lay another sheet of waxed paper on top of each.
4- With rolling pin, roll 1 piece of dough into 10-by 9-inch rectangle, occasionally reflouring dough to prevent sticking. Repeat with second piece of dough. Transfer dough rectangles, still on waxed paper, to large cookie sheet and freeze 5 minutes or until just firm.
5- Carefully peel off top sheet of waxed paper from 1 dough rectangle. Spread half of jam in even layer over dough. Sprinkle half of pecans evenly over jam.
6- Starting from one long end, roll dough tightly into log, peeling off bottom sheet of waxed paper as you roll. Gently press edge to seal dough. Freeze 5 minutes or until firm. Repeat with remaining dough.
7- Line large cookie sheet with parchment paper. With serrated knife, cut dough crosswise into 1-inch pieces. Place pieces, upright, on cookie sheet 1 inch apart.
8- Bake 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in airtight container, with waxed paper between layers, at room temperature up to 3 days or in freezer up to 1 month.
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