Ingredients:
- 8 oz cream cheese, softened
- 1 C unsalted butter, softened
- 3/4 C plus 1 T sugar divided
- 1/4 t salt
- 3 drops doTERRA Vanilla essential Oil
- 2 C flour
- 1/4 C Light Brown Sugar
- 3 drops X 2 doTERRA Cinnamon essential Oil
- 3/4 Raisins
- 1 C Walnuts finely chopped
- 1/2 C Apricot Preserve, warmed
- 1 Egg Beaten with 1 T Milk OR Water for egg wash
Instructions:
- Beat Cream Cheese and butter in a mixing bowl until light
- Add 1/4 C sugar, salt, vanilla
- With the mixer on low speed add the flour until just combined
- Dump the dough onto a well floured board, roll it into a ball
- Cut the ball into quarters, wrap each piece in plastic
- Refrigerate 1 hour
- Combine 6 T sugar, brown sugar, 3 drops cinnamon, raisins, and walnuts in a small bowl
- On a well floured board roll each dough ball into a 9 inch circle at least 1/4 thick
- Spread each circle with 2 T apricot preserve, sprikle with 1/2 C of walnut filling
- Press the filling lightly into the dough
- Carefully roll up like a jelly roll
- slice the roll crosswise into 2 inch wide pieces
- transfer them to a sheet pan lined with parchment paper
- chill for 30 minutes
- Preheat oven to 350 degrees
- brush cookies with egg wash
- Mix 3 T sugar and last 3 drops cinnamon
- Sprinkle onto the cookies
- Bake 15-20 minutes until lightly browned
- Cool on a wire rack
- Makes 4 dozen rugelach