December 13, 2017

Raspberry Almond Rugelach

Raspberry Almond Rugelach

Faith Pineo Photo | Raspberry Almond Rugelach

Quick, easy and delicious, these little cookies are simple enough to make before a busy weeknight supper and yet pretty enough to serve to company. And if you make your own raspberry preserves, they taste even better.

Raspberry Almond Rugelach

Unroll one ready-made pie crust. Sprinkle with 1 tbsp. sugar and 1/4-1/2 tsp. cinnamon. Press lightly into crust.

Turn crust over (so the sugar is on the bottom) and spread with 1/4 cup raspberry preserves and 1/4 cup finely chopped almonds.

Roll into a log and cut into 10 pieces. Place them standing up (so the crust touches the pan, not the cut sides) on a parchment lined cookie sheet.

Bake at 400 degrees for 18- 20 minutes. Remove to rack and cool.

Any flavor of preserve or nut can be substituted. Use your favorite!

For quick and easy cutting, cut a piece off either end of the log. Next cut the remaining log in half, then cut those two pieces in half, finally cut those four pieces in half. Presto! Ten equally-sized pieces, with no fuss.

– Faith Pineo