Equipment: Digital Scale (preferred), Rimless Baking Sheets, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, Hand Mixer, Cling Wrap, Pastry Brush, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring butter and cream cheese to room temperature
• Move oven rack to center
• Line a baking sheet with unbleached parchment or silicone mat
• Combine cinnamon and sugar mix (2T cane sugar + 1/2 tsp ground cinnamon)

Make rugelach!

Step 1: Whisk together dry ingredients in a medium bowl.

Step 2: In a large bowl, beat together cream cheese and butter with an electric hand mixer or stand mixer until fluffy – about 1 minute.

Step 3: Slowly add the dry mix to the wet mix while blending on low just until mixed. Turn the mixer off and gather the dough together to make a ball.

Step 4: Divide the dough into four even sections (about 175g or 6 oz each). Its easier to shape each section into either a rectangle or a disk depending on your desired cookie shape. Wrap each section in cling wrap and refrigerate for 45 minutes to one hour.

Preheat oven to 350 degrees Fahrenheit, 177 C.

Step 5: Work with one section at a time. Roll out each section into your desired shape on greased parchment using cling wrap on the top to prevent the rolling pin from sticking (or use a pie bag.) The dough is very forgiving, so no need to be gentle. Continuously use your hands to maintain the shape of the dough as you first press and then roll out the dough. Roll out to 1/6 or 1/8″ thick. Flip the dough so that the cling wrap is on the bottom and peel the parchment off.

Step 6: Spread a thin layer of filling over the dough from edge to edge. I was a bit conservative the first few times I made these cookies, and I had to cut quite a bit of the ends off for lack of filling.

Step 7: Roll.

a. I found it easiest to roll each piece into one log and then cut the log into individual cookies before baking (if making a rectangle shaped cookie.) To roll, place the rectangle with the longest edge facing you. Lift the edge of the parchment or cling wrap to roll the dough tightly. The dough will give away and not stick to the parchment. Smooth out the ends. Place the roll wrapped in cling wrap on a cookie sheet and refrigerate while you work on the the other pieces.

b. If rolling from a wheel or pie shape, cut dough into 8 or 12 equal pieces depending on your size preference. Roll each individual piece starting from the widest edge and roll towards the center. Place cookies evenly spaced about 1.25″ (2.5cm) apart on a prepared baking sheet and refrigerate while working on the other pieces. Cookies should rest in the refrigerator for at least 30 minutes.

Step 8:  Repeat steps 5-7 for each of the other pieces of dough. The last roll of dough should refrigerate at least 30 minutes before cutting into cookies.

Step 9: Remove logs (or cookies) from the refrigerator after resting for at least 30 minutes. Unwrap the first log and cut into 1.25″ or 3cm pieces. You should have about 8-9 cookies. Place cut cookies on the baking sheet evenly spaced about 1 inches (2.5cm) apart. Repeat for the other log rolls.

Step 10:  Brush each piece with milk and sprinkle with cinnamon and sugar mix.

Step 11: Bake in the center of a preheated oven at 350 F/177 C for 30-40 minutes depending on your filling. Also, you will want to reduce your cooking time if spacing the cookies farther apart – so be watchful after about 20-25 minutes. Cookies are done when edges and bottoms appear golden brown. You may need to rotate your baking pan about half way through cooking time if your oven cooks a bit unevenly.

Step 12: Remove from oven and allow to cool on the pan for several minutes before transferring them to a cooling rack. Store cookies loosely wrapped on the counter for up to 2 days or freeze for up to a month. When reheating, its best to crisp them up in a preheated 300 F/149 C oven for about 5-10 minutes.

Enjoy!