And so I present this year’s line up (clockwise from top):
Apricot walnut rugelach
Cookies and cream fudge
Almond-toffee shortbread
Oreo balls
and…
Peanut butter raisin balls (a “healthier” option…still delicious!)
Apricot and Walnut Rugelach
Author:
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- Dough
- 1 package (8oz) cream cheese, room temperature
- 1 cup (2 sticks) butter, room temperature, cur into small pieces
- 1/4 cup granulated sugar
- 2 cups sifted all purpose flour
- Filling
- 1 cup apricot preserves
- 1 cup walnuts, chopped
- 2 teaspoons corn starch
Instructions
- Place cream cheese and butter in the food processor and blend until smooth, add sugar and flour and process until a ball forms. From dough into a circular disk (~ 1 inch think) and refrigerate at least two hours.
- Mix all filling ingredients in a glass bowl and microwave in 30 second intervals, stirring between each, until the preserves have melted and thickened. (~2-4 minutes), cool while dough is resting in the refrigerator.
- Roll out dough on plastic wrap or waxed paper to form a large circle (~12 inches in diameter) about 1/3 inch think. Spread the filling on the dough leaving ~1/2 inch rim around the outer edge without filling. Using a knife or pizza cutter, cut the dough as you would a pizza, into 24 “slices”. from the outside in, roll the dough slice to form a croissant shaped cookie.
- Place cookies 3 inches apart on parchment-lined cookie sheet and bake at at 350 F for 18-20 minutes or until lightly browned. Lift parchment form the cookie sheet and transfer to a wire rack. Let cookies cool completely.
Adapted from Smitten Kitchen
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