Cranberry Walnut Rogaliki Cookies
Dried cranberries, cinnamon, walnuts and honey make up the fragrant filling for these Ukrainian cookies. They are not too sweet and pair very well with a strong cup of tea, making them the perfect afternoon treat.Recipe makes a big batch of Rogaliki (Ro-HAH-li-ky), so freeze some for later or wrap them up for a gift.
Servings 4 dozen
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 3 Tablespoons sugar
- 1 teaspoon Kosher salt
- 1 egg yolk save the white
- 1 cup sour cream
- 1 teaspoon baking powder
- 2 1/4 cups all-purpose flour
Cookie Filling
- 1 cup walnut pieces toasted
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 tespoon cinnamon
- 3/4 cup dried cranberries
- 3 Tablespoons liquid honey
- 1 egg white
- 1/2 cup powdered sugar for dusting
Instructions
Make the Dough
- In a large bowl, cream the butter, sugar and salt together with a sturdy wooden spoon until well combined. You can use a mixer if you like; I prefer to muscle through this one.
- Mix in the egg yolk and sour cream until well combined. Don't worry if it looks a little curdled. Tip in the flour and baking powder and mix just until it comes together into a shaggy dough.
- Scrape out the dough onto a lightly floured counter and knead a few times to bring it all together. Divide the dough into 3 equal pieces (a digital scale helps here), shape them into discs and wrap in plastic wrap.
- Refrigerate the cookie dough for at least 2 hours and up to 48h.
Make the Filling
- We're going to grind everything up together so use what equipment you have here: blender, food processor, or a big knife and cutting board.Pulse the walnuts, sugar, salt and cinnamon together until finely chopped. Add the dried cranberries and pulse again until they are roughly chopped.
- Scrape the mixture into a small bowl. Pour in the liquid honey and egg white. Stir together until thouroughly combined.
Make the Cookies
- Line two baking sheets with parchment. Lightly flour a clean surface and rolling pin. Working with one disc of dough at a time, roll the dough into a 13-inch circle. Use a sharp knife or pizza cutter, cut the circle of dough into 16 wedges, like a pizza!
- Place a teaspoon of walnut filling at the wide top of the wedge. Turn the edge of the dough over the filling, then roll up the dough like a croissant. Repeat with all the wedges of dough, Transfer the small cookies to the baking sheet, point side down.
- Chill the rolled cookies for 20 minutes. Meanwhile, preheat the oven to 375℉. Then roll, cut, fill and roll the remaining 2 discs of dough as instructed above.
- Bake the chilled rogaliki cookies on the middle shelf of the oven for 18 minutes. They will be light golden in colour. Transfer to a cooling rack set over a tray or baking sheet. Dust cookies with powdered sugar while warm and again when cooled.
Notes
Read through the recipe before starting! There are two chill times. Make sure you have fridge space to chill a tray of cookies.
For smaller, two-bite cookies, divide the dough into 6 pucks. Roll into a 9-inch round. Cut into 12 pieces and use 1/2 tespoon of filling. Proceed as ususal. Yields 72 rogalili.