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Rugelach – Your New Go-To Holiday Cookie Recipe

by Susan Pridmore
Rugelach – Your New Go-To Holiday Cookie
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Ingredients

  • Quick Raspberry Jam with Chocolate Liqueur
  • 4 cups fresh Driscoll's raspberries
  • 3 cups coconut sugar
  • 1/4 cup lemon juice
  • 2 Tbsp Crème de Cocoa chocolate liqueur
  • Rugelach Dough
  • 4 oz cold cream cheese
  • 4 oz cold unsalted butter
  • 1 cup + 2 Tbsp all-purpose flour
  • 1/4 tsp allspice
  • 1/4 tsp fine sea salt
  • 1/4 cup canned pumpkin
  • Rugelach Filling
  • 4 oz semisweet chocolate
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup dried currants
  • 1 Tbsp grated orange zest
  • 1/4 cup Raspberry Jam with Chocolate Liqueur
  • 1 large egg
  • Splash of water
  • 1 Tbsp turbinado coarse sugar
  • Slide into the freezer with the parchment paper while you form the remaining rolls of dough. (The rolls can stay frozen for up to 2 months.)

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