Peppermint Cranberry Rugelach Cookies
A buttery, flaky dough filled with a fresh, sweet +tart homemade peppermint cranberry jam, topped with crushed candy canes - perfect for the Holidays
Servings: 24 cookies
- 1 cup unsalted butter cut into cubes
- 8 oz cream cheese
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 2½ cup flour
- ¼ tsp salt
- 12 oz cranberries fresh or frozen
- ⅓ cup water
- ¼ cup brown sugar
- ½ cup granulated sugar
- zest of 1 orange
- juice of 1 orange
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 1 egg
- 1 tbsp water
- ⅛ cup turbinado sugar
- ⅛ cup crushed candy canes
In the bowl of your stand mixer, with the paddle attachment, cream the butter and cream cheese together until smooth. Add in the granulated sugar and vanilla extract and continue mixing until smooth. Add in the salt and mix, and then add in the flour, in three parts, and mix until it becomes clumpy.
Separate the dough into three balls and flatten into one inch thick disks. Wrap each one in plastic wrap and refrigerate for 6 hours, or overnight.
Add 12 oz washed cranberries (fresh or frozen and defrosted) into your saucepan. Add the zest of one orange, water, brown and granulated sugar, and the juice of the same orange to your saucepan. Heat on medium heat for 10 minutes while mixing. It will boil for 2-3 minutes. Then add in the vanilla and peppermint extracts. Mix, and reduce heat to simmer. Let it simmer for about 15 minutes, while mixing every once in a while. Turn off the heat and let cool 30 minutes.
On a lightly floured surface, roll out your dough into 3 ten inch circles, 1/8 inch thick each. Preheat your oven to 350F. Cut your dough with a pizza cutter or pie dough/pastry cutter into 8 equal wedges.
Spread the jam onto each wedge, leaving a 3/4 inch margin with no jam around the top edge of the circle. Starting at the outer (larger) edge of each wedge, roll it towards the pointy end. Place onto parchment lined baking sheet, pointy side down.
Crush 4-6 mini candy canes in a plastic baggie or inside plastic wrap. Now mix together one egg plus 1tbsp water for an egg wash. Brush the rugelach with the egg wash, then sprinkle with crushed candy cane and turbinado sugar. Bake for 30 minutes, or until golden brown. Remove, let cool, and enjoy!
- You can make the dough and jam the night before if your prefer. For the jam, just transfer to a sealed glass jar once cooled.
- You can enjoy the rugelach right away or store in an airtight container up to one week.