Ingredients for Austrian Rugelach Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups all-purpose flour
- ½ cup apricot marmalade
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chocolate chips
- ½ cup chopped walnuts
- ½ cup raisins
- powdered sugar, for dusting (optional)
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How to Make Austrian Rugelach Cookies
- Beat 1 cup (2 sticks) softened unsalted butter and 4 ounces cream cheese with an electric mixer until light and fluffy.
- Gradually add 3 cups all-purpose flour, mixing with your hands until a thick dough forms.
- Divide the dough into 3 equal balls. Wrap each ball in plastic wrap and refrigerate for at least 2 hours.
- In a medium bowl, combine ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ cup raisins, ½ cup chopped walnuts, and ½ cup chocolate chips.
- Remove the dough from the refrigerator and let it stand at room temperature for 15-20 minutes to soften slightly. On a lightly floured surface, roll each dough ball into a 3-mm thick circle.
- Cut each circle into 16 equal triangles.
- Spread a thin layer of apricot marmalade (about ¼ cup total) onto each triangle. Sprinkle generously with the brown sugar mixture.
- Starting at the wide end, tightly roll each triangle into a crescent shape.
- Place the rugelach on ungreased baking sheets. Bake at 360°F (180°C) for 25-30 minutes, or until golden brown.
- Dust with powdered sugar while still warm, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
16g
Carbs
2g
