I love peanut butter, so including it in rugelach along with the jelly just makes sense. (So does washing these cookies down with a glass of cold milk.)
1 cup butter, softened
8 ounces cream cheese, softened
2 tablespoons sugar
1 egg yolk
½ teaspoon vanilla
2 cups all-purpose flour
½ cup peanut butter chips
½ cup strawberry or raspberry
jam or jelly
Makes 32 rugelach
1. In a large bowl, beat together the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add the egg yolk and vanilla. Gradually mix in the flour.
2. Divide the dough into 4 equal parts, wrap each part in plastic wrap, and refrigerate until firm, about 1 hour. Let the dough stand at room temperature until workable, approximately 15 minutes.
3. Preheat the oven to 375° F. On a floured surface, roll out each dough ball into a ¼”-thick circle, about the size of a dinner plate.
4. Leaving a 1″ border around the edges, spread about 2 tablespoons of jam or jelly on each dough circle, and sprinkle evenly with approximately 2 tablespoons of peanut butter chips.
5. With a pizza cutter, cut each dough circle into 8 wedges. Roll up each wedge from the wide end toward the point, sealing it with a pinch. Bend to form crescents.
6. Bake on baking sheets lined with nonstick foil or parchment paper until golden brown, 18–20 minutes.
This recipe is from Get Cooking! A Jewish American Family Cookbook.