Day 3 of the 12 Days of Christmas Cookies!
There is something about a dough that starts with cream cheese and butter, that just tells me it is going to be rich and delicious. This holds true for rugelach dough. It works well with a multitude of fillings, from the simple sprinkling of cinnamon-sugar, to a richer filling of salted caramel. I chose to fill mine with black raspberry preserves and mini chocolate chips.
Black Raspberry Chocolate Chip Rugelach
Dough recipe from Serious Eats
Dough:
1 cup (2 sticks) butter, softened
8 oz. cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon salt
4 tablespoons sugar
1 tablespoon brown sugar
2 cups flour
Filling:
Seedless black raspberry preserves
1 cup mini chocolate chips
Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon
To make the dough:
In a stand mixer with the paddle attachment, combine the butter and cream cheese. Stop the mixer and scrape down the sides. With the mixer on low-speed, add in the vanilla, salt, sugar, and brown sugar. Add in the flour, 1 cup at a time until well combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
To assemble the dough:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper, set aside.
Cut the dough into 4 equal pieces. On a well floured work surface, roll out 1 piece of dough until it is a 12 x 4 inch rectangle. Spread on some of the black raspberry preserves, then sprinkle on 1/4 cup of the mini chocolate chips. Starting with one long side, roll the dough up jelly roll style, making sure the seam is on the bottom. With a sharp knife, cut the log into 1 inch pieces. Transfer the pieces onto a cookie sheet (24 pieces per cookie sheet). Repeat with the remaining 3 pieces of dough.
In a small bowl, combine the topping ingredients and mix well. Sprinkle the mixture on the top of the rugelach. Bake in a preheated oven for 20-25 minutes or until lightly golden brown. Remove from the oven and let rest for 10 minutes. After 10 minutes, move the rugelach onto cooling racks and let cool completely. Enjoy!
Made with love, not calories!
