Apricot Rugelach

Last cookie recipe of the season. I thought I’d put it up today to give folks the weekend to bake if they are so inclined. These cookies are a wonderful addition to my holiday cookie tins, they’re easy to make, and look fancy!

The dough:

• 1 cup butter softened
• 8 oz. cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/4 teaspoon salt

The filling:

• 1 cup apricot jam
• 1 1/3 cups walnuts, chopped

For the topping:

• 1 large egg, egg wash
• 1/4 cup coarse sugar

1. In a large bowl, cream butter and cream cheese for a few minutes, until light and fluffy.
2. Add the granulated sugar and vanilla extract and beat until incorporated.
3. Add the flour and salt and mix again until everything combines, taking care not to over mix.
4. Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a disk, and refrigerate for at least 8 hours or overnight.
5. When ready to bake, remove the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter.
6. Preheat the oven to 350°, line a baking pan with parchment paper and set aside.
7. Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer. Then sprinkle over about ⅓ cup finely chopped walnuts.
8. Roll the dough in a log, then cut the log into 1″-1 ½” pieces. Place the cookies on the baking pan, brush with the egg wash and sprinkle with the course sugar.
9. Bake for 20 to 25 minutes until golden brown.