Bake from Scratch

Boozy Cookies

HOT BUTTERED RUM RUGELACH

Makes 36 cookies

Recipe by Michele Song

These rum-spiked rugelach are inspired by the classic holiday drink and are sure to be a hit at the adult table. The cream cheese rugelach dough is super buttery and flaky, and the brown sugar filling has chopped spiced pecans with hints of ground cinnamon, nutmeg, and cloves. The glaze is also spiked with rum, so don’t be shy with those drizzles!

2 cups (250 grams) all-purpose flour
2 tablespoons (24 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
8 ounces (225 grams) cold cream cheese, cubed
1 teaspoon (4 grams) vanilla extract
¾ cup (165 grams) firmly packed dark brown sugar
1 tablespoon (21 grams) honey
1 tablespoon (15 grams) dark or spiced rum
2 teaspoons (4 grams) ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Hot Buttered Rum Spiced Pecans (recipe follows), chopped
1 large egg (50 grams)
1 tablespoon (15 grams) water Turbinado sugar, for sprinkling
Rum Glaze (recipe follows)

1. In the work bowl of a food processor, pulse together flour, granulated sugar, and salt until combined. Add cold butter, cold cream cheese, and vanilla, and pulse 3 to 4 times; hold just until dough comes together, about 30 seconds. (Do not overwork dough.) Turn out dough onto a lightly floured surface, and divide into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

2. In a medium bowl, stir together brown sugar, honey, rum, cinnamon, nutmeg, and cloves. Cover and set aside.

3. Line 2 baking sheets with parchment paper.

4. On a lightly floured surface, roll 1 portion of dough into a 10-inch circle. Spoon one-third of brown sugar mixture onto dough, and spread using an offset spatula. Sprinkle with one-third of Hot Buttered Rum Spiced Pecans.

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