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This is hands down one of my most popular and favorite cookies that I make for Christmas. They're so good and unlike many Rugelach cookies that I've had. I've been making these forever. I got it from a Good Housekeeping magazine from either late 70's or 80's. It is a recipe that was submitted by Bea Arthur from the Golden Girls and Maude, remember her? They're addictive, so watch it!
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup plus 2 tablespoons sugar
- 1⁄2 cup warm water (105 - 115 degrees)
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 large egg yolks
- 1⁄2 cup heavy cream or 1⁄2 cup whipping cream
- 1 teaspoon vanilla extract
- 1 cup butter or 1 cup margarine, softened
- 3 tablespoons cinnamon
- 1 cup strawberries or 1 cup seedless raspberry jam
- 1 cup finely chopped walnuts
- 1 1⁄4 cups golden raisins
- In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
- Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
- Blend in butter 2 tablespoons at a time until incorporated.
- Wrap dough and refrigerate several hours or overnight.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
- Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
- Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
- Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
- Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
- Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
- Repeat with remaining dough.
- Bake 25-30 minutes, until browned and puffed.
- Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
- Place on wire rack to cool.
- Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.