Apricot Lemon Rugelach
Munch on this simply festive recipe by Anna Olson from Bake with Anna Olson.
- 35 minutes
- 18 minutes
- 48 servings
- 1 cup unsalted butter, cut into pieces and at room temperature
- 1 cup icing sugar, sifted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Zest of 1 lemon
- ¾ cup 175 milliliters apricot jam
- 1 egg whisked with 2 tablespoons water, for brushing
- Cinnamon sugar, for sprinkling
- Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
- Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
- Preheat the oven to 325 °F (160 °C) and line 2 baking trays with parchment paper.
- Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
- Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
- The cookies will keep for up to a week.
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