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!
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!!
Raspberry Rugelach Pinwheel Cookies
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)
- Using an electric hand mixer, beat the butter, cream cheese and sugar until fluffy on the lowest speed. Then, beat in the vanilla.
- Add 1 cup of flour, and mix into the dough by hand with a wooden spoon. Repeat with the second cup of flour.
- On a floured surface, knead the dough 2-3 times until it is combined.
- 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.
- Meanwhile, in a food processor, combine the walnuts, cinnamon and sugar. Process on high until the nuts are finely ground.
- 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.
- Repeat step 6 with the remaining dough.
- Preheat the oven to 350 degrees.
- 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.
- Bake for 20-25 minutes until golden brown, cool and enjoy!