Ingredients
1-1/2 cups margarine, softened1/3 cup sugar3 teaspoons vanilla extractPinch salt1 cup heavy whipping cream4 to 4-1/2 cups all-purpose flour1 cup seedless raspberry jamOPTIONAL GLAZE:1 cup confectioners’ sugar4 teaspoons 2% milk
Preparation
In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into 4 portions, then flatten into disks. Wrap; refrigerate at least 2 hours or overnight.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
If desired, combine confectioners’ sugar and milk until smooth. Drizzle over cooled rugelach.
