A double dose of sweetness, meant to be enjoyed in tandem.Gather Journal Apricot-Fennel Rugelach
Our take on the crescent-shaped treat adds sour cream—a tip passed down to our co-recipe editor Molly Shuster by her grandmother Gertrude—for extra oomph. We think they are best enjoyed with a warm, boozy drink (like, say, our Eskimo Kiss) on a chilly winter day.
makes 4 dozen cookies
With an electric mixer, beat butter, cream cheese, and sour cream until smooth. Add ½ cup of sugar and the fennel seeds, and beat until light and fluffy. Whisk together flour and salt in a small bowl, then beat into butter mixture just until combined. Divide dough into four pieces then wrap in plastic and chill at least two hours or overnight.
Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix jam with 1 tsp cinnamon. In another small bowl, mix remaining ½ tsp cinnamon with remaining 2 Tbsp sugar.
Working with one portion at a time (keeping others chilled), roll dough on a floured surface with a floured pin into an ⅛-inch thick round. Spread evenly with ¼ cup spiced jam. Cut round into 12 wedges. Starting from the wide end of a wedge, roll each like a little croissant. Transfer to baking sheet. Repeat with remaining dough. Sprinkle with cinnamon sugar and chill 20 minutes.
Bake rugelach until pale golden, about 22 minutes. Transfer to a rack to cool.