Thyme Rugelach Cookies

You Will Need:

  • Thyme, 1 ½ Tbsp, chopped
  • Flour, 2 cups
  • Reduced Fat Cream Cheese, 1 cup, softened
  • Butter, 1 stick, softened
  • Vegetable Oil, ¼ cup
  • Fat Free Milk, ¼ cup + 2 Tbsp
  • Vanilla, ½ Tbsp
  • Granulated Sugar, ½ cup
  • Salt, ½ tsp
  • Brown Sugar, ¼ cup
  • Raisins, ½ cup
  • Cinnamon, ½ Tbsp
  • Walnuts, ½ cup, finely chopped
  • Raspberry or Black Current Jam, ½ cup

Recipe Serves: 48 cookies
1. To make the dough, cream together cream cheese, butter, milk, oil, vanilla, salt, and ¼ cup of granulated sugar. With the mixer on low speed, slowly add in the flour until well combined. Turn dough out onto a floured surface and roll into 4 pieces, wrap in plastic and chill for 1-2 hours
2. Prepare filling by combining walnuts, raisins, cinnamon, brown sugar, 2 Tbsp granulated sugar, and thyme
3. Preheat oven to 350 degrees
4. On a floured surface, roll out the dough into large circles (8-9 inches in diameter). Spread each round evenly with jam, then divide the walnut filling evenly among the four rounds and sprinkle over the top
5. Cut each round into 12 even slices (like you would a pizza), and roll into crescent-shaped cookies. Place on a greased baking sheet.
6. Brush each cookie evenly with remaining 2 Tbsp milk and sprinkle on granulated sugar
7. Bake 15-20 minutes. Cool completely

Recipes and Pictures by Chef Katie Reineberg