Raspberry Cherry Rugalah
Sliced log cookies are so irresistible that you'll want to make two batches — one for the cookie exchange and one for home.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 136 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 59 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 7% |
| folate | 5% |
-
1 pkg (8 oz/250 g) cream cheese, softened
1 cup (250 mL) butter, softened
2 tbsp (25 mL) granulated sugar
2 cups (500 mL) all-purpose flour
Filling:
1-1/2 cups (375 mL) chopped pecans
1-1/2 cups (375 mL) dried cherries, chopped
1/4 cup (50 mL) each granulated and packed brown sugar
1/2 cup (125 mL) seedless raspberry jam
Topping:
1 egg, lightly beaten
1 oz (30 g) bittersweet chocolate, melted
Preparation:
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in sugar. Add flour in 2 additions, stirring to combine. Form into rectangle; cut into quarters. Wrap each in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Filling: In small bowl, combine pecans, cherries, granulated sugar and brown sugar; set aside.
On lightly floured surface, roll out 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with 2 tbsp (25 mL) of the jam; sprinkle with one-quarter of the nut mixture. Starting at long side, tightly roll up into log. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.
Cut each log into twelve 1-inch (2.5 cm) thick slices; arrange upright 1/4 inch (5 mm) apart on prepared pans.
Topping: Brush egg over top of each cookie. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on rack for 10 minutes. Transfer to racks; let cool completely. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2005
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