• Prep Time 25 minutes
  • Baking Time 20 minutes
  • Makes 40 cookies
  • Freezing Excellent
  • Jam Filled Rugalach Cookies
    Jam Filled Rugalach Cookies

Ready.
Set.
Make.

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Ingredients

  • Dough:
  • 1 cup butter, softened
  • 8 oz cream cheese, softened (1 package)
  • 3 tbsp sugar
  • 2 cups Robin Hood® Original All Purpose Flour
  • Filling:
  • 1 cup Smucker's® Jam or Fruit Spread
  • Assembly:
  • 1 egg, beaten
  • SUGAR IN THE RAW® , optional

Serving Size: 40 cookies

Dough:

Unit conversion :
none
1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
8 oz
250 g
cream cheese, softened (1 package)

Unit conversion :
226.8 gram
0.5 kg
0.23 lb
3 tbsp
45 mL
sugar

Unit conversion :
45 ml
9 tsp

Unit conversion :
500 ml
96 tsp
32 tbsp
Filling:

Unit conversion :
none

Unit conversion :
250 ml
48 tsp
16 tbsp
Assembly:

Unit conversion :
none
1
1
egg, beaten

Unit conversion :
none
SUGAR IN THE RAW® , optional

Unit conversion :
none
Next

Directions

Serving Size: 40 cookies

  • Cream butter, cream cheese and sugar in large bowl of electric mixer on medium speed. Add flour and mix on low speed, just until incorporated. Remove to floured surface and form into ball. Cut into quarters and shape into rectangles. Wrap each rectangle in plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
  • Line baking sheets with parchment paper.
  • Roll out 1 piece of dough on lightly floured surface to 11” x 8” rectangle. Spread with ¼ cup (50 mL) of jam, leaving a 1” (2.5 cm) border around edge. Roll up jelly roll style from long end. Place seam side down on prepared baking sheets. Repeat with remaining dough. Refrigerate 1 hour. Preheat oven to 375ºF (190ºC).
  • With a serrated knife, cut rolls into ¾” (2 cm) slices. Place cookies on prepared baking sheets. Brush with beaten egg and sprinkle with SUGAR IN THE RAW®. Bake 18-20 minutes or until golden brown. Let cool on pans 5 minutes. Transfer to wire cooling racks.
Finish

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