Cherry Rugelach with Cardamom Sugar

They freeze well unbaked, but defrost them before baking.

Recipe by Melissa Clark, adapted by Catherine Pla

Yields about 48 cookies

Dough

• 2 c all-purpose flour

• 1⁄2 t baking powder

• 1⁄4 t kosher salt

• 8 oz (2 sticks) unsalted butter, room temperature

• 8 oz cream cheese, room temperature

• 1⁄4 c granulated sugar

• 1 t vanilla bean paste, or extract

Filling

• 6 T granulated sugar

• 4 T brown sugar

• 1 t cardamom

• 1⁄2 t cinnamon

• 1⁄2 c dried cherries, rough chopped

• 3⁄4 c finely chopped walnuts

• 1⁄2 c jam, cherry or raspberry

Topping

• 1 T granulated sugar

• 1 T sparkling sugar

• 1⁄2 t cardamom

Mix all ingredients together.

Egg Wash

• 1 egg beaten with 1 tablespoon milk

To make the dough, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until lightened and smooth. Add the sugar, salt, and vanilla. Lower the speed of the mixer and add in the flour and baking powder and mix until just combined. Turn dough out onto a floured work surface and form into a disk. Cut the disk into quarters and wrap each in plastic and refrigerate for at least one hour.

Make the filling by combining the ingredients. Stir until well mixed. Set aside.

Remove one dough disk from the refrigerator (work with one disk at a time, keep the others refrigerated). On a lightly floured work surface, roll out to a 9” diameter circle. Spread 2 tablespoons jam on the circle. Top with a scant 1⁄2 cup of filling and press gently to adhere filling to the dough. Cut the circle into 12 wedges (or 16 if you like your rugelach smaller). Beginning at the wide end, roll up each wedge like a crescent. Place cookies, points down, on a sheet pan lined with parchment paper. If time allows, chill cookies in the refrigerator for 30 minutes (and up to 24 hours covered with plastic wrap) for best results. Continue process with other three disks. I pack mine closely onto one sheet pan for the refrigeration step, then distribute them on additional sheet pans for baking once they have chilled.

Preheat the oven to 350.

Remove chilled cookies and place them with about 11⁄2” between each on a parchment lined sheet pans. Brush each with egg wash and sprinkle cardamom sugar topping on cookies. Bake for 16-20 minutes until very lightly browned. Transfer cookies to a wire rack to cool.