Skip links

Healthy Happy Hungry

Fantastic fuel for a fit family...

Favorite Christmas Cookies 2017

Christmas cookies are my Christmas “thing.”  From planning which types to make, to gathering all of the ingredients, to the weekend long cookie make-and-bake- fest.  It is one of my favorite thing s to do during the Christmas season.  Everyone in my family has their favorites.  Oreo balls are the kids’ pick. DH goes for the rugelach .  And me….  I like the shortbread.  This year we also had peanut butter raisin balls, and cookies and cream fudge.

And so I present this year’s line up (clockwise from top):

Apricot walnut rugelach

Cookies and cream fudge

Almond-toffee shortbread

Oreo balls

and…

Peanut butter raisin balls (a “healthier” option…still delicious!)

 

rugelach, cookis and crem fudge, almond-tofee shorbread, oreo ball, peanutbutter-raisin ball

Apricot and Walnut Rugelach
Author: Lori
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • Dough
  • 1 package (8oz) cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature, cur into small pieces
  • 1/4 cup granulated sugar
  • 2 cups sifted all purpose flour
  • Filling
  • 1 cup apricot preserves
  • 1 cup walnuts, chopped
  • 2 teaspoons corn starch
Instructions
  1. Place cream cheese and butter in the food processor and blend until smooth, add sugar and flour and process until a ball forms. From dough into a circular disk (~ 1 inch think) and refrigerate at least two hours.
  2. Mix all filling ingredients in a glass bowl and microwave in 30 second intervals, stirring between each, until the preserves have melted and thickened. (~2-4 minutes), cool while dough is resting in the refrigerator.
  3. Roll out dough on plastic wrap or waxed paper to form a large circle (~12 inches in diameter) about 1/3 inch think. Spread the filling on the dough leaving ~1/2 inch rim around the outer edge without filling. Using a knife or pizza cutter, cut the dough as you would a pizza, into 24 “slices”. from the outside in, roll the dough slice to form a croissant shaped cookie.
  4. Place cookies 3 inches apart on parchment-lined cookie sheet and bake at at 350 F for 18-20 minutes or until lightly browned. Lift parchment form the cookie sheet and transfer to a wire rack. Let cookies cool completely.

Adapted from Smitten Kitchen

 

Links to other recipes:

Cookies and Cream Fudge

Almond-Toffee Shortbread

Oreo Truffles

Peanut Butter Raisin Balls

 

 

More from my site

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *