Razzle Dazzle Recipes * Christmas Cookies Recipes
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Almond Raspberry Rugalah Cookie Recipe
(Kim's Favorite Cookie)

1 3 oz. pkg.  cream cheese, softened
1 C. butter, softened
2 T. sugar
2 C. all-purpose flour

Filling:
1 C. toasted coarsely chopped almonds
1/2 C. golden raisins, (optional)
1/4 C. sugar
1/4 C. packed brown sugar
3/4 t. cinnamon
3/4 C. raspberry jam

Topping:
1 egg
2 T. coarse or granulated sugar

Preheat oven to 350�F

In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.

Filling:
In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.

On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with
remaining dough and filling.

Topping:
Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.

Makes about 48 cookies.

This part of the recipe below is standard for Rugalah the filling can be anything you love in these scrumptious flakey cookies!!!

1 pkg. cream cheese, softened
1 C. butter, softened
2 tablespoons sugar
2 C. all-purpose flour

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