Gluten Free Rugelach Cookie Recipes

GLUTEN FREE RUGELACH COOKIE RECIPE

Steps:

• Beat together butter, cream cheese and sugar in a large mixing bowl until smooth. In a separate bowl, whisk flour and salt, then stir into the cream cheese mixture until dough is formed. Wrap the dough in plastic wrap and chill for at least 4 hours or overnight. Chilling the dough will help it be less sticky and easier to work with. Line a large jelly roll or shallow- sided baking pan with parchment paper and set aside. In a small bowl, whisk 1/2 cup sugar with cinnamon. Prepare a clean counter or pastry mat by liberally dusting with more gfJules® flour. Have a rolling pin, bench scraper or spatula and all toppings ready. Divide the chilled dough into 4 pieces, removing one to your work surface and returning the others, wrapped, to the refrigerator. Rolling in each direction, gently roll one dough into a rectangle, approximately 10 x 8 inches. Spread enough preserves across the entire top of the dough to cover it with a thin layer. Evenly distribute ¼ cup raisins, then ¼ cup chopped pecans across the top of the preserves, then sprinkle with 2 tablespoons cinnamon-sugar mixture. Using a bench scraper or spatula, begin rolling up the dough into a log, starting with one of the short sides, rolling until the entire dough is rolled onto itself. Gently transfer to the parchment-lined baking sheet, seam side down, then tuck the ends underneath. Repeat the process with the other three sections of dough. Line the logs up on the baking sheet no more than 1-2 inches apart. Brush each log with milk, then using a large, sharp knife, make 3/4-inch-deep cuts across each log every one inch. Do not cut all the way through the logs at this time. Cover the baking sheet with plastic wrap and return to chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 350°F. Once preheated, remove the plastic wrap and bake the rugelach logs on the baking sheet for 45 minutes; they will be light golden brown when done. Sprinkle with demerara sugar, if desired, then allow to fully cool on the pan. Once cooled, mix icing in a small bowl, then drip using a spoon over the logs in a crosswise pattern. Use a large knife or bench scraper to cut the logs all the way through at each one inch cut, then serve. Yield: approximately 28 rugelach cookies.

GLUTEN-FREE APPLE BUTTER RUGELACH

Steps:

• Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
• Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
• Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
• Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
• Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
• Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
• Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
• Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
• Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
• Bake for 20-22 minutes or until golden brown around the edges.
• Transfer to a wire rack to cool, and store in an airtight container.

RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.