Almond Raspberry Rugalah Cookie
Last Christmas I made these cookies for my family, they all told me how delicious and pretty they were. I will definitely make these delicious cookies for every Christmas.
|For the fillings:|
toasted coarsely chopped
|For the topping:|
Preheat oven to 350℉ (180℃) 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.
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.
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.