I have a countdown on my phone, and we have 1 day, 10 hours and 31 minutes before Christmas. And while I told myself I would totally shut down and step away from the blog to enjoy the holidays, I thought I would sneak in here for just a little bit to squeeze in one more recipe that I just had to share with you.
It wasn’t in the plan, but after I baked a batch of Cinnamon Toffee Butterhorns (aka Rugelach) for my annual cookie exchange and potluck, so many of you asked for the recipe after I shared it on Instagram, that I knew I couldn’t keep it for myself. Besides, I baked another batch to add to some gift bags for friends this morning, so naturally, I reached for my camera in the process.
Time is precious so let’s keep this short and sweet. Butterhorns, or rugelach, depending on where you’re from, are one of those cookies that remind me of home, and cookies from good friends. My dearest friend Linda was the first to introduce me to butterhorns – she would bake batches to give to us during the holidays.
This rugelach came about because my son requested a toffee cookie when I was brainstorming for our cookie exchange. I use my favorite butterhorn dough that uses sour cream, which makes it tender and supple, and it’s the kind of cookie you can keep in the freezer so you can pop it in the oven whenever the cookie craving strikes…or the unexpected guest pops in…whichever comes first.
I baked some to share, some to eat (since I didn’t make nearly enough to keep the last time I made them), and held some back to keep in the freezer, because who knows when you’ll need a treat, especially during the holidays!
And on that note, it’s time for me to get back to holidays with my family. 1 day, 10 hours and 22 minutes left to go!
Cinnamon Toffee Butterhorns (Rugelach)
- 2 cups flour
- 1 cup cold unsalted butter, cut into small cubes
- 1 large egg separated
- 3/4 cup creme fraiche or sour cream
- 3/4 cup milk chocolate toffee bits
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- In the bowl of a food processor or using a pastry cutter, cut the butter into the flour, pulsing until you have large crumbs. Add the egg yolk and creme fraiche and continue to pulse (or knead by hand) until the dough comes together in a ball. Divide the dough into three equal parts and form into balls. I like to use a food scale to equally divide the dough, but you can also eyeball it. Wrap each portion of dough in plastic wrap, flatten into a disk, and chill in the refrigerator for 2-3 hours or overnight.
- Make the filling by tossing together the toffee bits, sugar, and cinnamon in a small bowl. If the toffee bits have large chunks, I like to pulse it a few times in a food processor so the filling is a more even crumb.
- Preheat the oven to 350° F with a rack placed in the center of the oven. Prepare a baking sheet and line it with parchment paper.
- On a floured surface, roll out 1 ball of dough into a 10-inch circle about 1/8 inch thick. Sprinkle with the filling, pressing it down into the dough, then cut into 12 equal wedges. Starting at the outside edge, roll each wedge from the widest to the smallest point, creating a crescent shape. Work as quickly as you can - it's easier to work with the dough when it is still nice and cool. Place the cookies on a parchment lined baking tray. Chill in the refrigerator for about 10 minutes.
- Repeat with the other two pieces of dough.
- Right before baking, lightly brush with the egg white, and if you wish, sprinkle with sanding sugar. Bake for about 18-20 minutes, or until the cookies are golden. Transfer to a wire rack to cool completely.