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Rich and delicious cookie for the holidays or any time
Prep Time20 mins
Cook Time20 mins
Chill time1 hr
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 8 oz cream cheese cut into chunks
- 8 oz unsalted butter butter cut into chunks
- 1 recipe copycat almond schmear
- 1/2 cup toasted sliced almonds optional
- sanding sugar optional
Preheat oven to 350F/180C. Line a large baking sheet with parchment
Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds.
Divide dough into 3 or 4 equal pieces and wrap in plastic and chill at least 1 hour before using.
on a lightly floured surface, roll a portion of dough to about 1/8-inch (0.32 cm) in a rough rectangle. Spread with about 3 tbs of the almond schmear. Sprinkle with about 2 tbs toasted almonds, if desired.
Roll up jelly roll style and cut into 1-2-inch (2.5-5 cm) slices. Place on prepared sheet plain dough side up—not the filling side. Sprinkle with additional toasted almonds and sanding sugar, if using.
Bake in a preheated 350ºF oven until golden brown, about 20 minutes. Cool on wire racks. I got about 10 rugelach per dough portion.
Serving: 1cookie | Calories: 274kcal | Carbohydrates: 13g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 97mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 719IU | Calcium: 26mg | Iron: 1mg