Rugelach Cookies

🧂 Ingredients

• 1¾ cup all-purpose flour
• ¾ cup butter

  unsalted and cold, margarine can be used as well
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ⅓ cup apricot jam

  or raspberry jam
• ½ cup white chocolate

  finely chopped
• 2 tablespoons sugar

  granulated
• 1 teaspoon cinnamon

  ground

Instructions

• 1 Make the dough: Place the flour in a mixing bowl and with 2 knives cut in the
  butter or margarine till the mixture resembles small peas. Stir in the sour
  cream and vanilla till the dough holds together. On your floured work surface
  knead the dough about 10 times, just until it comes together. Do not over knead.
• 2 Prep and refrigerate: Divide the dough into 3 pieces and wrap each in plastic
  wrap. Refrigerate for 20 minutes.
• 3 Prep: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
• 4 Roll and assemble cookies: Roll one piece of the dough at a time into 10 inch
  circles. This is like making pizza. Spread the dough with 2 tbsp of jam and
  sprinkle with one third of the chopped white chocolate. Using a pizza cutter cut
  the dough into 12 wedges. Starting at curved edge, roll up each wedge and place
  point-side down, on the prepared baking sheets. Repeat with the remaining dough.
• 5 Make the topping: In a small bowl stir together the sugar and cinnamon if
  desired and sprinkle over each cookie. If you are trying to cut back on sugar,
  you can omit this step.
• 6 Bake and serve: Transfer the baking sheets to the oven and bake for 20 to 25 min
  or until light golden brown.

Nutrition Info