 |
Strawberry Butter Rugelach
Ingredients
 1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 8 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla
8 ounces cream cheese, at room temperature
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 teaspoons ground cinnamon
3/4 cup chocolate chips
1 cup walnuts, finely chopped
1/2 cup Tassleberry Farm Strawberry Butter
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in a bowl using an electric mixer with the paddle attachment until light. Add 1/4 cup granulated sugar and the salt and vanilla. With the mixer on low, add the flour and mix until all combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1 teaspoon cinnamon, the chocolate chips, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons Tassleberry Farm Strawberry Butter and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. |
