Good morning! Can you believe that Christmas is 8 days away? Where did the time go? I always try to savor and enjoy this time of year but this year I feel like it is going by too fast.
The good news is that I have been able to spend a lot of time with family and friends during the season doing what we love, baking and eating.
This week I made some scrumptious rugulach. Although I typically make a cinnamon chocolate filling (recipe can be found HERE) this year I thought I would make them with apricot and raspberry filling. It could not have been easier, I made the dough a few days ago and simply refrigerated it until I was ready to bake. Then rolled out the dough, added the jam and baked them.
1 cup butter softened
1 8 oz package cream cheese softened
23/4 cups all purpose flour
1/2 tsp salt
Beat the butter and the cream cheese at medium speed with an electric
mixer until creamy, slowly add the sugar and beat until fluffy. Then
stir in the flour and salt. Now if you are a little lazy like me you add
the flour to the mixer being careful not to get flour all over you
kitchen. The reason to stir in the flour is so the dough does not get
tough, I have been mixing it in for years with the mixer and have not
had a problem.
Divide the dough into eight equal portions. Flatten into discs and wrap
individually in plastic wrap. Chill at least hours or longer.
Assorted seedless jam
To assemble. Roll dough into a rectangle, spread a thin layer of jam over dough then roll into a log. Place on a plate, brush with an egg wash and sprinkle with sugar. Refrigerate for 15 minutes. Then slice and bake at 350 for 20 minutes.
These are one of my favorite cookies to bake because the dough is light and flaky and is the perfect compliment to whatever filling you choose.
Are you baking this week to get ready for Christmas? What are you making? Cookies? Pies? Or something else? I want to find the time to make some sort of Christmas cake, but I have yet to decide what. Any suggestions?
I hope that you have a fabulous day!