Lemon Ginger Rugelash

When I was a little girl, my family made rugelash for christmas every year. Those little cookies is a something between a small croissant and a cookie. The cookies require a little work, but trust me it is for sure worth your effort. For Christmas I roll the soft and flaky crust with jam, nuts, cinnamon and orange zest. However, you can roll anything inside: nutella, cheese, any kids of jam. For my Christmas rugelash, I like to add a little bit of lemon zest and fresh ginger flavors to make the cookies holiday special.

Makes 4 dozens (~50) cookies
Ingredients:

8-ounces cream cheese, room temperature
2 sticks butter, softened
1/4 cup + 6 tbs sugar
1/4 tsp salt
1 tsp vanilla
2 cups flour
1/4 cup brown sugar
1/2 tsp cinnamon
1 cup walnuts
1 cup jam
lemon zest of one lemon
1 tsp fresh ground ginger
1/2 powder sugar for dusting

Directions
Beat together the cream cheese and butter until light and fluffy. Add 1/4 cup sugar, salt, and vanilla. Add the flour, and mix until the dough is smooth. Turn the dough out onto a floured board. Roll the dough into a ball, and cut into quarters.
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Flatten each out into a disk, and wrap in plastic wrap. Chill in the fridge for 1 hour.
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Meanwhile, make the filling. In a small bowl, combine 6 tbs sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts, orange zest. Set aside.

Roll the dough out into a 9-inch circle. Spread some of the jam on to the crust, leaving about an inch bare.

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Sprinkle a generous amount of the walnut mixture on top of the jam. Roll up the dough from the edges to the middle.

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Refrigerate the rolled cookies for at least one hour before baking.
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Bake in a preheated 350F degree oven for 15 to 20 minutes. When cookies are ready, dust them with powder sugar.
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Enjoy!

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