Description
These traditional Christmas cookies have received a fall time makeover! Their warm flavor is positively addicting, you will eat them all before you know it.
Ingredients
Units
Scale
- 2 sticks Butter, chilled and cubed
- 8 ounces Cream Cheese, room temperature
- 2/3 cup Sugar, plus 1/4 cup divided
- 1/4 tsp Salt
- 2 cups Flour
- 1 cup Dried Cherries
- 1/4 cup Bourbon
- 1 cup Walnuts, finely chopped
- 1/2 tsp Cinnamon
- 1 Egg, lightly beaten with 1 Tbsp Water
Instructions
- In a food processor, combine butter, cream cheese, 1/4 cup sugar, and salt until combined. Add flour and pulse until a dough forms.
- Divide the dough in half, flatten into disks, and wrap in plastic. Refrigerate the dough until firm, at least 2 hours – or overnight if possible.
- In a small saucepan, bring dried cherries, bourbon, cinnamon, and 1/2 cup water to a boil. Reduce the heat and simmer until most of liquid is absorbed, about 5-7 minutes.
- Pour the warm cherry mixture into a clean food processor. Pulse until finely chopped.
- Stir in walnuts and the remaining 2/3 cup sugar.
- Working with 1 disk of dough at a time, on a floured surface, roll out dough into a 12-inch circle.
- Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges using a pizza cutter – it was the fastest and easiest way.
- Starting from outside edge, tightly roll each wedge up, like a croissant. Place each cookie on a silicone mat or parchment-lined baking sheets, seam side down. Lightly brush with an egg wash made of one egg and a tablespoon of water beaten together.
- Freeze the cookies for 30 minutes before baking.
- Preheat oven to 325 degrees. Bake one sheet of cookies at a time 30 to 35 minutes, or until golden brown. Let cool completely and then devour.
Notes
Adapted from Martha Stewart’s Apricot Walnut Rugelach