Jam Filled Rugalach Cookies

  • Prep time: 25 minutes
  • Baking time: 20 minutes
  • Makes: 40 Cookies
  • Freezing: Excellent
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 tsp salt
¾ cup (175 mL) All Vegetable Shortening, well-chilled
4-8 tbsp ice cold water
1.5 L strawberries, quartered
2 cups (500 mL) chopped rhubarb
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/3 cup (80 mL) Robin Hood® Original All Purpose Flour
1 tbsp (15 mL) lemon zest
1 egg, beaten
2 tbsp (30 mL) Sugar In The Raw® Natural Turbinado Sugar
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
4 lbs (2kg) peaches (or nectarines, pears or apples), peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
2 cups (500 mL) pitted cherries (or sliced strawberries, blueberries, raspberries, blackberries or any desired combination)
1Cream butter, cream cheese and sugar in large bowl of electric mixer on medium speed. Add flour and mix on low speed, just until incorporated. Remove to floured surface and form into ball. Cut into quarters and shape into rectangles. Wrap each rectangle in plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
2Line baking sheets with parchment paper.
3Roll out 1 piece of dough on lightly floured surface to 11” x 8” rectangle. Spread with ¼ cup (50 mL) of jam, leaving a 1” (2.5 cm) border around edge. Roll up jelly roll style from long end. Place seam side down on prepared baking sheets. Repeat with remaining dough. Refrigerate 1 hour. Preheat oven to 375ºF (190ºC).
4With a serrated knife, cut rolls into ¾” (2 cm) slices. Place cookies on prepared baking sheets. Brush with beaten egg and sprinkle with SUGAR IN THE RAW®. Bake 18-20 minutes or until golden brown. Let cool on pans 5 minutes. Transfer to wire cooling racks.