Here is the recipe that is the foundation of my cooking reputation. Although it appears to look like most rugelach recipes, the care and process for making the dough elevates these morsels to a higher plain. Follow directions and your cookie will be a balance of sweet and rich and your dough will be crisp but light. Enjoy!
8 ounces cream cheese
8 ounces SALTED butter
2 cups all purpose flour
2 teaspoons cinnamon
1/2-cup walnuts, chopped
1. Cream the cheese and butter together on high speed with an electric mixer until well combined and light and fluffy (the mixture should feather out from the edge of the bowl). Scrape down sides of bowl.
2. Add flour and turn your mixer on and off only until dough looks like the flour has been incorporated. Remove the dough from the bowl and lightly toss it on a smooth surface until it forms a compact mass.
2. Divide mixture into 8 cylinders and refrigerate until dough is firm.
3. Combine the sugar, cinnamon, raisins and walnuts in a bowl. Set aside.
4. Roll each portion of dough onto a board that is heavily “floured” with confectioner’s sugar. Roll out into a 6 x 9 inch rectangle.
5. After the dough is rolled out sprinkle with some of the sugar/nut mixture. Roll covered dough into a log from the long side. Pinch the bottom seam together and tuck the ends slightly under.
6. Cut filled logs into 8 or 9 pieces and place on an ungreased or parchment lined cookie sheet.
7. Bake in a 350F oven for 15 to 20 minutes or until golden. Cool completely before freezing.