Rosie Crafts Apricot Raspberry Rugelach Cookies

Rosie Crafts Apricot Raspberry Rugelach Cookies


1 cup Butter softened

1 pkg. (8 ounces) Cream cheese, softened

1 tsp. Vanilla extract

1/4 tsp. Salt

2 cups All-purpose flour

3/4 Granulated sugar

3/4 cup Dried apricots (chopped small)

1/4 Packed light brown sugar

1 1/2 tsp. Grounded cinnamon

1/2 cup Seedless red raspberry jam

1 tablespoon milk


In large bowl, with mixer at low speed, beat butter with cream cheese, until blended and smooth 

Beat in vanilla, salt, 1 cup flour, and 1/4 cup granulated sugar blended

Stir in remaining 1 cup flour

Mix the ingredients #’s 1-3 in bowl with the dough knead attachment

Divide dough into 4 equal pieces, wrap each in plastic wrap: refrigerate 2 hours until firm to roll.

Prepare filling: in a medium bowl, apricots, stir brown sugar, 6 tablespoons granulated sugar and 1/2 tsp. cinnamon until well mixed 

Line 2 cookie sheets with tin foil and spray with pam to grease foil

Preheat oven to 325 F. On a large cutting board lightly flour surface and rolling pin, roll out 1 piece of dough (keep other pieces of dough in refrigerator)

Cut the 1 dough piece into 12 equal wedges with a pastry wheel or sharp knife

Spoon 1/4 tbsp. jam and 1/4 tbsp of apricot mixture (into smaller amounts) into each equal wedge of dough and roll and create overlap triangular pieces

Repeat same steps with the other 3 dough pieces (leave each dough piece in refrigerator until ready to roll out and fill)

Place cookies on cookie sheet 1/2 inch apart from one another

In a cup, mix remaining 2 tablespoons sugar, remaining 1 tsp. cinnamon, 

Brush milk lightly on each cookies and then brush sugar/cinnamon mixture on the cookies

Bake cookies on a cookie sheet on medium rack for 30 minutes until lightly brown 

  • Serves 4 dozen