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Whip Up Your Weekend: Cookies and Cream Rugelach

Whip Up Your Weekend: Cookies and Cream Rugelach, (WPDE)

Chef Geoff Blount shares a simple cookie recipe.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon vanilla
  • 2 sticks (1 cup) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup plus 4 teaspoons sugar
  • 6 Tb Crushed Oreo Crumbs
  • 1/2 cup whipped cream cheese

Ingredients:

  • Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
  • Add 1/4 cup granulated sugar, the salt, and vanilla.
  • With the mixer on low speed, add the flour and mix until just combined.
  • Dump the dough out onto a well-floured board and roll it into 4 small balls.
  • Roll each ball of dough into a 9-inch circle.
  • Spread the whipped cream cheese thinly on the dough and sprinkle with oreo crumbs.
  • Cut the circle into 12 equal wedges.
  • Starting with the wide edge, roll up each wedge.
  • Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
  • Brush each cookie with milk or water wash and sprinkle sugar on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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