|7 oz. (198g)||Plugrá® Premium Butter, unsalted, softened|
|7 oz. (198g)||cream cheese, softened|
|¾ cup (90g)||powdered sugar|
|2¼ cups (293g)||all-purpose flour|
|½ cup (56g)||finely chopped pecans|
|⅓ cup (53g)||Zante currants|
|3 tbsp. (38g)||granulated sugar|
|1 tsp. (3g)||ground cinnamon|
|½ cup (160g)||raspberry or apricot preserves|
Cream the butter, cream cheese and powdered sugar in bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Scrape down the bowl, reduce speed to low and gradually add the flour, blending until just mixed.
Divide the dough half, form into 2 discs, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Combine the pecans, currants, granulated sugar and cinnamon; set aside.
Roll the dough into a 12-inch circle. Spread with ¼ cup preserves. Using a sharp, wet knife. Cut the dough into 24 triangles, cutting from the outside of the circle towards the center. For easiest cutting, cut the dough in half, then into quarters. Cut each quarter in half then cut each of those wedges into 3 equal triangles.
Sprinkle the cut dough evenly with one half of the nut mixture then roll each triangle from the outer edge towards the center. Place each cookie on a prepared pan with the smallest part of the dough on the bottom. This will help keep the rugelach from unrolling during baking.
Bake for 30 minutes or until golden brown. Cool completely and store in an air-tight container.