Can you believe it’s already December?! Hanukkah may have come and gone (so early this year!) but that doesn’t mean we can’t extend the holiday season with at least one more recipe.
Our Gingerbread Rugelach With Cranberry Jam marry the flavors of Christmas with the traditional Hanukkah treat to create the ultimate “Chrismukkah” cookie. Celebrants of both holidays love these sweet spiced desserts. They are absolutely perfect for your upcoming holiday potlucks, ugly sweater bashes and fakesgivukkah parties!
For the dough:
3c all-purpose flour
½ tsp salt
4 tsp ginger
3 tsp cinnamon
¼ tsp nutmeg
¼ ts cloves
¼ tsp allspice
¼ c brown sugar
1 1/4c unsalted butter
3 egg yolks
1c sour cream
Egg wash (one egg + 1tblsn water)
Cinnamon and white sugar for topping
For the cranberry jam:
1 12 oz bag fresh cranberries
1 ¼ c sugar
½ c apple cider
1 lemon, juiced
3/4 c water
1 tblsp cornstarch
Combine cranberries, sugar, apple cider and lemon juice in a saucepan. Mix 1 tblspn of the water and cornstarch thoroughly to create a slurry. Add slurry and remaining water to the saucepan and bring mixture to a boil over moderate heat. Stir occasionally. After the mixture begins to boil, reduce the heat and simmer for about 25 minutes. Stir and mash cranberries with the side of your spoon as they cook. Once the mixture has thickened slightly, take the saucepan off the heat. Continue to stir occasionally as it cools. The jam will thicken as it cools; chill until ready to use.
This sweet and tart jam can be made up to 3 days ahead of time, covered and chilled. Spread leftovers on toast or pair with brie and crackers for a delicious holiday appetizer.
As the cranberry jam cooks, begin making the gingerbread rugelach dough. In a large bowl, combine flour, salt, sugar, and spices. Slice butter into 1 inch slices and cut butter into dry ingredients until crumbly. Make a well in the center of the mixture and stir in egg yolks and sour cream until a soft dough forms.
If you prefer to use a food processer instead, combine dry ingredients in the food processor bowl and pulse to combine. Place butter in 1 inch slices on top and pulse until the mixture is crumbly. Add egg yolks and sour cream and process until a dough comes together.
Divide dough into 2 portions. Wrap each portion and chill for an hour. Dough can also be frozen for later use at this point.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll 1 portion of dough into a 12-in circle. Spread the jam in a thin layer. Cut dough into 12 to 14 wedges with a pizza slicer. Roll each portion, starting from the edge of the dough, into small crescents. Place on baking sheet, brush with egg wash and sprinkle with cinnamon and white sugar. Repeat this process with the remaining dough.
Bake until golden, (25-35 minutes, depending on size). Cool on baking sheet and transfer to wire rack to cool completely. Share with friends and enjoy!