BONNIE'S RUGELACH RECIPE | Scrumptious homemade cookies!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more affordable and widely available.

In a food processor, combine 2 cups of unbleached all-purpose flour and 1 cup of cold unsalted butter cut into chunks.

Pulse to cut the butter into the flour.

Add 8 oz of cold full-fat brick-style cream cheese cut into chunks and pulse to combine.

Run the machine on low until the dough comes together.

Divide the dough into four even-sized balls and flatten each to approximately a 4-inch round.

Wrap and refrigerate the dough for a few hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Toast 1/2 cup of pecans on a parchment-lined baking sheet for about 10 minutes and chop them.

In a bowl, mix the chopped pecans with 1 cup of light brown sugar and 1 teaspoon of ground cinnamon.

Roll out one disc of dough to a 10-11 inch circle and spread with about 2 tablespoons of apricot jam.

Sprinkle about a quarter of the brown sugar nut mixture over the jam.

Cut the circle into 12 wedges using a pizza cutter, then roll each wedge from the outside in to form crescents.

Transfer the crescents to the baking sheet and whisk 1 egg in a bowl.

Brush each cookie lightly with the egg and sprinkle with sanding sugar.

Bake for 20 minutes or until brown and transfer to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens