Joan Nathan's Raspberry-Walnut Rugelach

Flaky dough, high-quality jam, not-too-ﬁnely chopped toasted nuts and an old-fashioned cutting technique elevate these warm, jam-ﬁlled cookies.

subheading: For the rugelach:

8 oz (227 g) cream cheese, at room temperature

1 cup (2 sticks/227 g) unsalted butter, at room temperature

2 Tbsp granulated sugar

2 cups (250 g) unbleached all-purpose flour

pinch of salt

1 cup (315 g) thick, good-quality raspberry or strawberry preserves

¾ cup (75 g) walnuts, toasted and finely chopped (but leave some slightly larger chunks)

2 Tbsp vanilla sugar, for sprinkling

subheading: For the vanilla sugar:

4 cups sugar

1 vanilla bean pod

Directions at myjewishlearning.com

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