Recipe: Apricot-Walnut Rugelach (not Corner Bakery)

APRICOT-WALNUT RUGELACH

FOR THE DOUGH:
1 (8 ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
2 tablespoons sugar
1 tablespoon almond extract
1 1/2 cups all-purpose flour
FOR THE FILLING:
3/4 cup golden raisins
1/4 cup firmly packed brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 cup chopped walnuts, toasted
3 tablespoons butter or margarine, softened and divided
6 tablespoons apricot preserves, divided

TO MAKE THE DOUGH:
Beat cream cheese, butter, sugar, and almond extract in a medium bowl until fluffy. Add flour; stir until a soft dough forms. Divide dough into 3 balls. Wrap in plastic wrap and chill overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

TO MAKE THE FILLING:
Process raisins, sugars, cinnamon, and cardamom in a food processor until raisins are coarsely chopped. Add walnuts and continue to process until walnuts are finely chopped; set aside.

On a heavily floured surface, use a floured rolling pin to roll 1 ball of dough into a 12-inch-diameter circle. Spread 1 tablespoon butter over dough circle. Spread 2 tablespoons preserves over buttered dough circle. Sprinkle about 8 tablespoons filling over dough.

Use a pizza cutter to cut dough into quarters; cut each quarter into 3 equal wedges of dough. Beginning at wide end, roll up each wedge. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

Bake 15 to 20 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.

Note from source: Our Apricot-Walnut Rugelach features a spicy fruit filling rolled in rich cream cheese pastry. The crescent-shaped cookies are a traditional holiday favorite, and they make an especially thoughtful gift when presented in a pretty container.

Makes 3 dozen cookies
Source: A Year of Gifts of Good Taste by Leisure Arts