TORONTO STAR COOKIE CALENDAR

10th anniversary edition

DAY 5

These beautiful croissants have their roots in Jewish baking and commonly have cream cheese in the dough. We love these cookies from the 2010 cookie calendar, not just because of their adorable appearance and but- tery taste, but you can also switch up the filling for any other jam or even chocolate spread with some crushed nuts sprinkled in.

Raspberry Rugelach

3 Star Tested 2 cups plus 1 tbsp (515mL) all-purpose flour 1/2 tsp (2 mL) kosher salt 1 cup (250 mL) unsalted butter, room temperature 250g package cream cheese, room temperature 3 tbsp (45 mL) granulated sugar, plus more for sprinkling 1/2 cup (125 mL) raspberry jam 1 large egg, lightly beaten Icing sugar, for garnish

In a bowl, sift together flour and salt. In a stand mixer with paddle attachment or a large bowl with an electric mixer, cream together butter, cream cheese and sugar on medium speed until fluffy and well-incorporated. Turn speed down to low and slowly add flour mixture until blended. Knead dough for a few seconds in a bowl to bring together. Divide dough in half and shape each half into a 1-inch (2.5-cm) thick round. Wrap tightly with plastic wrap and refrigerate for an hour. Preheat oven to 375 F (190 C). Prepare two large baking trays lined with parchment paper or silicone baking mats. Set aside. On a clean work surface, lay down a large sheet of parchment paper. Roll one portion of dough into a 15inch (37.5-cm) circle. Spread evenly with 1/4 cup (60 mL) jam. Using a pizza cutter, cut into 8 even wedges. Divide each wedge into 3 smaller wedges, making a total of 24 wedges.

Starting at widest end, roll each wedge to form a croissant-like cookie. Transfer cookies to lined baking trays and set them 1-inch (2.5cm) apart from each other. Lightly brush with egg and sprinkle with sugar. Repeat with remaining dough and jam. Bake in batches, rotating trays halfway, until cookies are golden brown, about 17 to 20 minutes. Let cool completely before serving. Dust with icing sugar. Store in an airtight container at room temperature for up to 1 week.

Makes 48 cookies.