2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup (2 sticks/8 oz./226g) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons good quality raspberry preserves
8 tablespoons dried raspberries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup (about) whipping cream
Blend flour, sugar and salt in a food processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons raspberry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried raspberries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried raspberries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
Position rack in center of oven and preheat to 375 degrees F/190 degrees C. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
Makes 32 rugelach cookies.
Date: September 29, 2006