Sour cherry rugelach

  (Glenn Koenig / Los Angeles Times)

December 16, 2010
 


Sour cherry rugelach

Submitted by Leah Koch of Los Angeles

"In 2005, my mother died of ovarian cancer the day after Christmas. We stumbled around in a fog for a few months, but before we knew it, it was the holidays again. This time, it was my father and me trying to fill the shoes my mother had left. While we bake these sour cherry rugelach, I am reminded of how much I miss my mom, but I'm also reminded of my dad's incredible courage and devotion to his kids. The taste of sour cherry and buttery crust means that it's December again and we've made it through another year, together."

Total time: 1 ½ hours, plus chilling time

Servings: About 5 dozen cookies

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Dough

1 cup (2 sticks) butter, at room temperature

1 (8-ounce) package light cream cheese, at room temperature

1/2 cup sugar

1 teaspoon salt

2 3/4 cups flour

1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and cream cheese until combined. Add the sugar and continue to beat until light and fluffy, 3 to 4 minutes. Beat in the salt, then slowly beat in the flour until thoroughly combined to form the dough.

2. Divide the dough into 8 equal pieces. Flatten the pieces into disks and wrap in plastic wrap. Refrigerate until well-chilled, at least 1 hour.

Filling and assembly

3/4 cup sugar, plus more for dusting

1 (3 ½-ounce) package dried sour cherries, finely chopped (about 2/3 cup)

2/3 cup finely chopped toasted walnuts