Almond Raspberry Rugalah Cookie

These cookies are very good, last Christmas I made them for whole family, they all told me they were so great, I just love them so much, after it, always do them for family and friends!

4 1/2 hours Prep: 10 minutes Cook: 4 hours

182 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

13	ounces	cream cheese	pkg, softened
1	cup	butter	softened
2	teaspoon	sugar
2	cups	flour, all-purpose

For the fillings:
1	cup	almonds	toasted coarsely chopped
1/2	cup	golden raisins	optional
1/4	cup	sugar
1/4	cup	brown sugar	packed
3/4	teaspoon	cinnamon
3/4	teaspoon	raspberry jam

For the topping:
1	large	egg
2	teaspoons	granulated sugar replacement	or coarsely

Preheat oven to 350°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 quarters and shape into rounds.

Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day.

Let stand at room temperature for 15 minutes before rolling.

Filling:

In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon.

In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.

On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle.

Carefully spread 3 tablespoons (50 mL) of the jam evenly over top.

Sprinkle with one-quarter of the nut mixture.

Using sharp knife, cut circle into 12 pie-shaped wedges.

Starting from wide end, roll up each wedge to form crescent shape.

Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes.

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 minutes or until golden brown.

Let cool on racks.

Makes about 48 cookies.

Serving Size 43g

Amount per Serving

Calories 182 67% of calories from fat