RUGELACH!
These were super delicious, super easy and super not traditional. Shut up, I talk real good dang it. The recipe is adapted from the Rose Bakery cookbook, Breakfast, Lunch, Tea.
Yields up to 28 cookies.
Dough:
150 grams (2/3 cup) each of unsalted, softened butter and cream cheese
1 tbsp plus 1 tsp granulated sugar
Hefty pinch of salt
220 grams (1 1/2 cups) all purpose flour, sifted (plus more for dusting)
Beat the butter and cream cheese together until light and fluffy. Add in the sugar and salt. Fold in the sifted flour and super lightly knead. Wrap in plastic wrap and chill for at least two hours (I left it there overnight).
Filling:
25 to 50 grams granulated sugar
163 grams (I know, weird number, but I had 165g before picking out the twiggy bits) chopped sultanas (golden raisins)
2 tbsp plus 3/4 tsp (packed) minced candied ginger
The zest of 2 oranges
Mix everything together (starting with less sugar and adding more if that is what makes you squeal… with delight, of course). Keep in the fridge until you’re ready to make the cookies (again, overnight).
Extras:
2 tbsp apricot jam to brush on the rolled dough and…
2 more tbsp mixed with 1 tbsp of water to brush on the cut cookies
2 tbsp granulated sugar and…
1/2 tsp each of ground cinnamon and ground ginger for sprinkling on cut and jam brushed cookies
Ok, let’s do this thang!
Take the dough out of the fridge, unwrap it and put it on a lightly floured counter. Roll that shit out! Lift and turn a lot as it tends to stick. Go for a rectangular shape and about 1/4 inch thickness.
Brush on jam. Sprinkle on and lightly press in the fruity filling (full coverage here kids). Roll the dough into a log like thing and wrap with yet more plastic wrap for the chilling! 1 hour in the fridge will make your cookies (/your future mouth/stomach and soul) happy.
Preheat the oven to 350 F and butter the hell out of whatever baking sheets you feel like using (I wish I’d had parchment for these, so if you have any, you know, use it… or hand it over).
Mix the 2 tbsp of sugar with the cinnamon and ginger and set aside.
Unwrap the cookie log and place on a cutting board (or just back on the counter, whatever floats your boat) and slice into 1/2 inch to 3/4 inch slices. Transfer the slices to the baking sheet(s) about 1/2(+?) inches apart. Mix the remaining jam with the water and brush onto the exposed dough. Lightly sprinkle with the sugar mixture.
Bake for 20 to 30 minutes until golden (mine took about 28 minutes and I rotated the pans just past halfway through).
Remove to a cooling rack (if they cool on the pan you will have to work much harder to un-stick them… and future mouth will be sad).
I wrapped the cooled cookies in pieces of wax paper. It’s day five and while they aren’t as good as they were the first day (please find me a cookie about which this is not true), they are still crazy delicious. Flaky, tender, flavorful and just a little caramelly. Dude these cookie’s have it all (Lemon needs to eat these). I’m already planning more fillings (that’s what she said). Ok, on that childish note, I’m gonna leave ya’ll… for a cookie. Bye!
