Rugelach

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup raspberry jam

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together 1/2 cup butter, 1/2 cup sugar, and salt until light and fluffy. Beat in egg and vanilla until well blended.
3. Stir in flour, a little at a time, until well blended. Divide dough into 2 balls, and wrap in plastic wrap. Refrigerate for 1 hour.
4. In a small bowl, blend together 1/4 cup butter, 1/4 cup sugar, and cinnamon. Set aside.
5. On a lightly floured surface, roll out one ball of dough into a 12 inch circle.
6. Spread 1/2 of the cinnamon mixture over the dough, leaving a 1/2 inch border. Spread 1/2 of the raspberry jam over the cinnamon mixture.
7. Cut the dough into 16 wedges, like a pizza. Roll up each wedge, starting at the wide end, and place on an ungreased cookie sheet, 1 inch apart.
8. Repeat with remaining dough and filling.
9. Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Interesting Facts

• Rugelach is a traditional Jewish pastry that originated in Central Europe.
• Rugelach is usually served during the Jewish holiday of Hanukkah, but can be enjoyed anytime.
• The name “rugelach” is derived from the Yiddish word for “little twist.”