Buckwheat Raspberry Rugelach with Pistachios and Cardamom | Natalie Cooks

Name: Buckwheat Raspberry Rugelach with Pistachios and Cardamom | Natalie Cooks
Total time: 50 min
Ingredients: 8 tbsp (1 stick, 114g) butter, softened*; 5 oz cream cheese, (softened*); 1 cup (135g) whole wheat flour; ½ cup (70g) buckwheat flour; 2 tsp milk; ½ tsp kosher salt; ½ cup cold raspberry preserves ((Bonne Maman brand is my fav)); ½ cup shelled pistachios, (finely chopped (preferably salted)**); 1 tsp ground cardamom; **You can use the blender or food processor to help get these finely chopped. You don’t want it so fine that it turns into a flour, but you don’t want big chunks either.; Make ahead: ~ you can make the dough a day ahead and you can bake the cookies up to 5 days ahead. They also freeze well! See leftovers and prep section for more details.

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A cookie platter isn’t incomplete without some variety of jam-filled cookies in the mix. My favorite jammy cookie is the classic Jewish rugelach - a salty c ...

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Ingredients

8 tbsp (1 stick, 114g) butter, softened*
5 oz cream cheese, (softened*)
1 cup (135g) whole wheat flour
½ cup (70g) buckwheat flour
2 tsp milk
½ tsp kosher salt
½ cup cold raspberry preserves ((Bonne Maman brand is my fav))
½ cup shelled pistachios, (finely chopped (preferably salted)**)
1 tsp ground cardamom
**You can use the blender or food processor to help get these finely chopped. You don’t want it so fine that it turns into a flour, but you don’t want big chunks either.
Make ahead: ~ you can make the dough a day ahead and you can bake the cookies up to 5 days ahead. They also freeze well! See leftovers and prep section for more details.