Every year I try some new cookies. I flip through half a dozen cookbooks and pick out something to try. This year I landed on rugelach. A traditional Jewish cookie that is frequently served around Hanukkah, which is conveniently happening right now.
I picked these because I love their cute crescent shape and the fact that you can fill them with just about anything.
In my research, I landed on an article from The Kitchn that encouraged experimenting with fillings. I used their method for the dough but got creative with my own fillings. Out of this came two delicious cookies, Mango Macadamia, and Cinnamon Raisin Walnut. Cinnamon Raisin is a little more traditional, but Mango Macadamia holds a unique spot of its own.
The dough made of butter, flour and cream cheese tastes horrible until you bake it. This isn’t one you will be licking the spoon, however, makes a delicious flaky cookie. Since you are going for a flaky cookie you will want to make sure to leave little chunks of butter in your dough just like you do when you make a pie crust.
These delicious recipes are just a couple of many that you can find during The Sweetest Season Cookie Exchange Week.
60+ blog friends are sharing gorgeous cookie recipes from today through next Saturday, and today, I’ve teamed up with 50 other bloggers to bring you The Sweetest Season’s Sweetest Cookie Giveaway! We’ve put together an incredible cookie baking prize package, and we can’t wait to tell you more about it.
row one: Wit Wisdom Food | Beth Cakes | Alyssa and Carla | The Rustic Willow | Chez Catey Lou | Joybilee Farm | Arousing Appetites | The Food in My Beard | Lizzy is Dizzy | Lemon Sugar
row two: The Speckled Palate | The Gift of Gab | think fruitful | Majorly Delicious | Sugar Dish Me | An Oregon Cottage | A Savory Feast | The Foodie Patootie | Twin Stripe | Hidden Fruits and Veggies
row three: Appeasing a Food Geek | DC Girl in Pearls | Bessie Bakes | Brunch with Joy | Cooking With Libby | 2 Cookin Mamas | Lou Lou Biscuit | Me and My Pink Mixer | Wetherills Say I Do | The Little Epicurean |
row four: The Emotional Baker | Cake ‘n Knife | Glisten and Grace | Meredith Noelle | The Secret Ingredient [is love] | SammaSpot | Hey There Sunshine | Natasha Red Blog | Flavors & Sabores | Macheesmo
row five: Beer Girl Cooks | My California Roots | Butchers Niche | The Skinny Pot | Sustaining the Powers | Feast + West | Not Your Average Southern Belle | Vanilla And Bean | Our Life Inspired | That Square Plate
Be sure to check out our blogs to see all of our cookie recipes throughout the week! We’re using the hashtag #sweetestseasoncookies on social media this week, and we’re joining even more bloggers baking cookies, so it’s going to be a grand time!
Now, on to the giveaway!
A whopping 51 bloggers teamed up to bring you an awesome cookie-centric giveaway! We picked out a stand mixer and other goodies to make baking this season go smoothly. And, a big thank you goes out to the generous sponsors who helped with The Sweetest Season by organizing, as well as providing products to the participating bloggers and donating some incredible prizes for our giveaway! Be sure to check out Imperial Sugar, Dixie Crystals, Bob’s Red Mill, Cabot Creamery and The Crumby Cupcake for lots of great recipe ideas. And check out Garnishing Co., who designed our graphics.
- 2 cups flour
- 1/4 tsp salt
- 8 oz cream cheese, cold cut into cubes
- 1 cup unsalted butter cut into cubes
- 1 tsp vanilla extract
- 1 egg yolk
- 1/2 cup mango fruit spread
- 2 Tablespoons sugar
- 1 cup macadamia nuts
- 1 cup unsweetened shredded coconut
- powder sugar for dusting
- 1 cup walnuts
- 1 cup raisins
- 2 teaspoons cinnamon
- 1/4 cup butter, melted
- 1/4 cup honey
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- cinnanmon sugar for dusting
- Put 2 cups of flour and salt into food processor and pulse to mix. Add butter and cream cheese to the top of flour and pulse until pea-sized pieces form, 15-20 times. Add egg yolk and vanilla and pulse until the dough starts coming together in larger chunks. It will still look a little crumbly.
- Dump dough onto a cutting board or counter and divide into 4 equal pieces. Form 1-inch rounds, wrap in plastic wrap and place in fridge for a couple hours or overnight to chill.
- When ready to make the cookies roll out dough in a circle to about 1/8 inch thick. Edges will crack and that is ok. Leave rest of dough in fridge while working so the dough doesn't get warm before rolling.
- Place nuts and coconut in food processor and pulse until finely chopped.
- Melt jam and sugar over the stove. Allow to cool just a bit and then spread on rolled out dough. Sprinkle nut filling on top of jam.
- Cut the dough into 16 even triangles like you would cut a pizza. roll each piece from the outer edges to the point forming little crescent shaped cookies.
- Place nuts, raisins and cinnamon in food processor and pulse until finely chopped.
- Mix melted butter, honey, sugar and vanilla in a bowl. Add chopped nut mixture. Spread filling on rolled out dough
- Cut the dough into 16 even triangles like you would cut a pizza. roll each piece from the outer edges to the point forming little crescent shaped cookies.
- Place rolled cookies on parchment lined cookies sheet and bake in a 375° oven for 20-25 minutes, until golden brown. Filling will ooze out and burn and that is fine don't worry. Cool cookies on sheet for 5 minutes and then remove to cooling rack. Cookies will keep in airtight container for up to a week.
