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.
Yield
24 servingsPrep
10 minCook
4 hrsReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
pkg, softened |
|
| 1 | cup |
butter
softened |
|
| 2 | teaspoon |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| For the fillings | |||
| 1 | cup |
almonds
toasted coarsely chopped |
*
|
| ½ | cup |
golden raisins
optional |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¾ | teaspoon |
cinnamon
|
|
| ¾ | cup |
raspberry jam
|
*
|
| For the topping | |||
| 1 | large |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
pkg, softened |
|
| 237 | ml |
butter
softened |
|
| 1E+1 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| For the fillings: | |||
| 237 | ml |
almonds
toasted coarsely chopped |
*
|
| 118 | ml |
golden raisins
optional |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 3.8 | ml |
cinnamon
|
|
| 177 | ml |
raspberry jam
|
*
|
| For the topping: | |||
| 1 | large |
eggs
|
|
| 3E+1 | ml |
sugar
|
|
Directions
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.
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.
