Name: Raspberry Rugelach
Yield: Makes 18–22
Ingredients: 2 1/2 cups all-purpose flour, plus more; 1/4 tsp. baking powder; 1/2 cup granulated sugar, divided; 2 tsp. kosher salt, divided; 1 cup chilled unsalted butter, cut into pieces; 8 oz. cream cheese, room temperature; Zest of 1 orange; 1 1/2 cups finely chopped walnuts; 1 cup raspberry or any other flavor jam or marmalade; 1/2 cup freeze-dried raspberries or strawberries; 1 large egg, beaten to blend; A spice mill or mortar and pestle

A gift box filled with wedges of pink sugarcrusted spiral cookies.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate. Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss. Plus, rather than shape each rugelach individually, we form a log, then cut it into wedges. Not only is this method easier to execute, but it also reveals more of the jammy, nutty insides.

Recipe notes

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