Walnut Rugelach Cookies

Marianne has a new favorite cookie, and spoiler alert: these are the winner.  Kait isn't too mad she found this recipe either.  They are easy to make, and so delicious!  Kait's favorite part is rolling them like crescent rolls.  Marianne's favorite is pulsing everything in the food processor.  Sometimes there are simple joys in life!  Give these a try today, and they will most likely become your favorite too!











Ingredients (for the cookies):

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 ounces cold cream cheese, cbed
• 1 cup cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 egg yolk
• Powdered sugar

Ingredients (for the filling):

• 2 cups walnuts
• 1/4 cup melted butter
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

1. Add the flour and salt to food processor and pulse several times
2. Add cream cheese and butter and pulse 10-12 times, until coarse crumbs form
3. In a small bowl whisk together the vanilla and yolk and then add to the flour mixture.  Run the processor until the dough starts to clump together and form large curd-like pieces
4. Lightly dust your work space with flour
5. Form the dough into a ball and then divide into four equal portions

6. Flatten each into 1 inch thick disks and wrap in plastic.  Refrigerate dough for at least 2 hours, or up to 3 days (can also be frozen for up to 3 months, and thawed in the refrigerator before baking)

7. To make filling: In a food processor, pulse the walnuts 25-30 times until you have tiny crumbs.  Combine the ground nuts in a bowl with the butter, honey, sugar, and vanilla.  Divide into 4 equal portions

8. Line a large baking sheet with parchment paper
9. Generously dust your work space with powdered sugar.  Place dough on surface and dust it with powdered sugar as well.  Roll the dough from the center out into a circle about 1/8-inch thick.  Use more powdered sugar as needed to prevent sticking

10. Spread each portion of dough with a portion of filling in a thin, even layer.  Press the filling gently into the dough

11. Use a pastry cutter or pizza slicer to cut the dough into 16 wedges, like a pizza
12. Roll up each wedge like a crescent roll, beginning with the wide end, and place on the baking sheet.  Make sure the end is tucked underneath

13. Refrigerate cookies on the baking sheet, 20-30 minutes
14. Preheat oven to 375 degrees
15. Bake the cookies one tray at a time until golden-brown, about 18-22 minutes
16. Cool on the baking sheet for about 5 minutes, and then transfer them to a wire rack to cool completely

Recipe from: Cinnamon Spice & Everything Nice

What are you baking today?  Mari & Kait