Orange, Rose & Pine Nut Rugelach

This traditional Jewish holiday cookie is perfect for all seasonal parties, no matter what you're celebrating. With its crumbly cookie crust and gooey, fruity filling, the rugelach cookie is a guaranteed crowd pleaser and sits so pretty on a Susty cocktail napkin!
These powdered surgar dusted beauties also happen to be extremely easy to make, meaning more time with your family and friends, and something the kiddos can help out with.
Personalize the filling for these cookies however you’d like! Keep it traditional with apricot preserves and walnuts, or do something more decadent like a generous shmear of Nutella. Pass 'em around on compostable square plate and enjoy!
Ingredients -  makes 48 cookies
- 8 oz cream cheese, room temperature
- 8 oz unsalted butter, softened
- ½ cup granulated sugar, divided into two ¼ cup portions
- ½ t kosher salt
- 1 t vanilla extract
- ¼ cup dark brown sugar
- 2 cups all-purpose flour
- ½ cup orange marmalade
- 2 t rose water
- ½ cup pine nuts
- 1 egg, beaten with 2 T whole milk for eggwash
- ½ cup powdered sugar, optional
1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on high speed until fluffy and pale, about two minutes. Add ¼ cup of the granulated sugar, vanilla, and salt, and mix until combined. With the mixer speed on low, add the flour ¼ cup at a time until fully incorporated. Scrape down the bowl to mix in any excess flour that may have gotten stuck to the sides.
2. Flour your hands and roll the dough out onto a well-floured work surface. Form it into a ball and divide it into four even sections, forming each section into a disk. Wrap each piece in plastic wrap and refrigerate for one hour.
3. Place a rack in the center of your oven and preheat the oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
4. Once the dough has chilled, mix together the marmalade, rose water, ¼ cup brown sugar, and ¼ cup granulated sugar. Set aside.
5. Use a rolling pin to roll each piece of dough into an 8”circle on a well-floured surface. To keep the rugelach from not falling flat during baking, make sure not to roll the dough any thinner than about ¼”. Evenly spread the marmalade mixture across each circle of dough, followed by a sprinkle of the pine nuts. Cut each circle into twelve triangles by first cutting it into 4 equal pieces, and cutting each piece into 3 triangles.
6. Roll the dough from the wide end of the triangle to the pointed end, creating a small pin wheel shape.
7. Transfer the rugelach to the baking sheet (you may need to do this in batches as the recipe makes quite a lot!) and brush on the egg wash, followed by a sprinkling of granulated sugar. Bake for 15–20 minutes, until golden brown.
8. Remove from the oven and let cool on a wire rack. If desired, sift powdered sugar on top before serving up on a compostable Susty plate!
// Guest Post // Matt and Beau are a New Orleans-based couple who run the food and lifestyle blog, Probably This. On the website, they share original recipes for food and beverages, as well as style, dining, and design tips.