‹ Back to Grandma’s Raspberry Rugelach

Print Options

Exps194805 Thca173831b02 26 4b 3

Grandma’s Raspberry Rugelach

TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min./batch + cooling YIELD: about 5 dozen.
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida

Ingredients

  • 1-1/2 cups margarine, softened
  • 1/3 cup sugar
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup seedless raspberry jam
  • OPTIONAL GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk

Directions

  • 1. In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into 4 portions, then flatten into disks. Wrap; refrigerate at least 2 hours or overnight.
  • 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
  • 3. Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
  • 4. If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

Nutrition Facts

1 cookie: 96 calories, 6g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

© 2024 RDA Enthusiast Brands, LLC