rugelachI love to bake all sorts of Holiday cookies. I only make cookies that have great flavor and that I know people will enjoy. I’m not one to make frosted gingerbread with all the different sprinkles. Years back, I started making the Barefoot Contessa’s Rugelach — they’re a Jewish cookie and they are oh so good. These cookies have great flavor and are simple yet impressive. I took her basic recipe and tweaked it to add even more flavor as well as some signature flavors to make it my own.


#christmas #rugelach with #cranberries #orange #cardamom #rainiercherry #cookies

A video posted by Shaun Myrick (@shaunmyrick) on

how good is that

Yields 4
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  1. 8 ounces cream cheese
  2. 2 sticks unsalted butter, room temperature
  3. ¾ cup white sugar
  4. ¼ teaspoon salt
  5. 1 teaspoon vanilla
  6. 2 cups flour
  7. ¼ cup light brown sugar
  8. 1 ½ teaspoons cinnamon
  9. 1 teaspoon cardamom
  10. ¾ cup “raisins"
  11. zest of 1 orange
  12. 1 cup walnuts, chopped
  13. ½ cup raspberry or Rainier cherry jam
  14. 1 egg beaten with 1 tablespoon milk
Make the dough
  1. Cream the cream cheese and butter together with the paddle attachment of your mixer. Add ¼ cup of the sugar, salt, and vanilla. With the speed on low, slowly add in the flour and mix till combined. Dump out on to a floured work surface and knead into a ball, cut into quarters and flatten them into disks. Wrap in plastic wrap and refrigerate for at least one hour.
To make the filling
  1. In a bowl combine, 6 tablespoons of the white sugar with the brown sugar, ½ teaspoon cinnamon, ½ teaspoon cardamom, craisins, orange zest, and walnuts.
To assemble
  1. On your floured work surface, roll out one disk at a time. Roll out so that you have about a 9-inch circle. Spread 2 tablespoons of the jam over dough. Evenly sprinkle ½ cup of the filling over entire dough circle, even to the edge. Press lightly so that the filling sticks into the jam and dough. Cut into 12 even wedges (cut into quarters and then each quarter into three.) Starting with the wide end gently roll each piece. Place on baking sheet and chill for 30 minutes.
To bake
  1. Combine the remaining white sugar, cinnamon and cardamom.
  2. Brush each cookie with the egg wash and sprinkle each cookie with sugar mixture. Bake for 20 minutes until slight browned. Remove and cool on rack.
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
Shaun Myrick

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