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Walnut Cookies

Food Network Canada
YIELDS
24 servings

These walnut cookies, also known as rugalach, are a holiday staple around my house. Use your favourite dried fruit for a filling – raisins, dried cranberries or apricots are excellent in the place of dried cherries. For a real twist, try prunes with chocolate chips – divinely decadent! Yield is 64 cookies.

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Ingredients

Dough

1
cup unsalted butter at room temperature
8
oz cream cheese, softened
3
cup all purpose flour
¼
tsp salt

Filling

¾
cup walnut pieces, lightly toasted
½
cup dried cherries
½
cup sugar
1
tsp cinnamon
2
tsp cream or milk
1
tsp vanilla extract

Assembly

Icing sugar, for dusting
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Directions

Step 1

In a stand mixer fitted with a paddle attachment cream together the butter and cream cheese in a mixing bowl until smooth.

Step 2

Add flour and salt and mix until dough just comes together.

Step 3

Wrap dough in plastic wrap and chill for at least 2 hours.

Step 4

Chop walnuts and dried cherries finely.

Step 5

Mix together with the sugar, cinnamon, cream and vanilla until evenly blended.

Step 6

Preheat oven to 350 degrees F.

Step 7

Line a baking sheet with parchment paper.

Step 8

Cut dough into 8 pieces and shape each into a disc.

Step 9

On a surface lightly dusted with icing sugar, roll one disc into a circle about 8-inches in diameter and 1/4-inch thick.

Step 10

Cut circle into 8 pie-shaped wedges.

Step 11

Place a small spoonful of filling on the widest end of each wedge.

Step 12

Roll each wedge from widest end, creating a croissant-like cookie.

Step 13

Pull ends together to touch and place on a parchment-lined baking sheet.

Step 14

Repeat process until all dough and filling is used.

Step 15

Bake cookies for 15 to 20 minutes and dust with icing sugar while warm.

Step 16

Cookies will freeze well or keep in an airtight container for up to a week.

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My rating for Walnut Cookies
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