Raspberry Rugelach Pinwheel Cookies

The Healthy Bachelorette: Raspberry Rugelach Pinwheel Cookies (1)

I love cookies.

I am not a dessert person, and couldn’t care for pies or cakes, and ice cream doesn’t agree with me but I do love me some quality cookies. I was that kid who asked for a cookie cake rather than a regular cake at my birthday growing up (slash I still do).

Inevitably, last year I started an annual tradition of a cookies and wine party at my house, where we share, consume and also bring home cookies to our families. This year at the party I gave out three awards: Best Tasting Cookie, Most Creative Cookie and Healthiest Cookie (since half of the participants are dietitians). It was a blast!

The Healthy Bachelorette: Cookies and Wine

Below is the recipe that I made for the exchange, and made again when going home to NY, based on several requests. There is a good bit of waiting involved, but it is worth it…and I have several people who can vouch for that 🙂 Enjoy and Merry Christmas!!

The Healthy Bachelorette: Raspberry Rugelach Pinwheel Cookies

Raspberry Rugelach Pinwheel Cookies

Servings: ~30

Ingredients

For the dough:

  • 1.5 sticks unsalted butter, at room temperature
  • 1 8oz bar neufatel cheese, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour

For the filling:

  • 1/2 cup sugar
  • 1 cup walnuts (chopped)
  • 1 teaspoon cinnamon
  • 1/2 cup raspberry preserves (make sure the first ingredient is raspberries)

Directions

  1. Using an electric hand mixer, beat the butter, cream cheese and sugar until fluffy on the lowest speed. Then, beat in the vanilla.
  2. Add 1 cup of flour, and mix into the dough by hand with a wooden spoon. Repeat with the second cup of flour.
  3. On a floured surface, knead the dough 2-3 times until it is combined.
  4. Form the dough into a 1/2 inch thick rectangle. Using a pizza cutter, cut the rectangle in ahalfand fold each half to make two 1 inch thick squash. Wrap the squares in plastic wrap and place in the refrigerator for 1 hour.The Healthy Bachelorette
  5. Meanwhile, in a food processor, combine the walnuts, cinnamon and sugar. Process on high until the nuts are finely ground.
  6. One the dough is chilled, flour a piece of parchment paper, and roll one of the dough squares into a 9 x 12 inch rectangle with a rolling pin. Then spread 1/4 cup of the raspberry preserves and 1/2 of the walnut mixture over the dough. Cut the dough lengthwise into thirds with a pizza cutter, making 3 rectangles. Roll each into logs, starting from the long side. Wrap each log into plastic wrap and refrigerate at least 30 minutes.The Healthy Bachelorette
  7. Repeat step 6 with the remaining dough.
  8. Preheat the oven to 350 degrees.
  9. Once logs are chilled, remove them from the refrigerator and slice each log into 1/2 inch pieces. Place cookies on a cookie sheet lined with parchment paper.
  10. Bake for 20-25 minutes until golden brown, cool and enjoy!
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One thought on “Raspberry Rugelach Pinwheel Cookies

  1. Pingback: The Healthy Bachelorette Valentine’s Day Dinner Menu | The Healthy Bachelorette

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