Start by gathering all your ingredients. In a large bowl, combine the all-purpose flour and butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles pea-sized crumbs. This technique ensures that the butter is evenly distributed, resulting in a flaky texture.
Next, gently stir in the sour cream and vanilla extract. Mix until the dough just comes together. Avoid overworking it, as that can lead to tough cookies. You want a nice, soft dough that holds together well.
Once your dough is ready, turn it out onto a floured surface. Give it a quick knead, just enough to bring it all together. Then, divide the dough into three equal parts and wrap each piece in plastic wrap. Refrigerate for about 20 minutes to allow it to chill and firm up.
While the dough chills, preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat for easy cleanup. This will help your cookies bake evenly without sticking.
After the dough has chilled, take one disc out of the refrigerator. On a floured surface, roll it out into a circle about 10 inches in diameter. Make sure to sprinkle some flour on your rolling pin to prevent sticking.
Spread approximately 2 tablespoons of cherry jam evenly over the rolled-out dough. Be careful not to overdo it with the jam, as too much will seep out during baking.
Next, sprinkle about a quarter of the ground pecans evenly over the jam. This adds that delightful nutty flavor that pairs so well with the sweet jam.
Using a pizza cutter or a sharp knife, cut the dough into 12 wedges, like a pizza. Starting from the long, curved edge, roll each wedge up, crescent-style, and place them point side down on the prepared baking sheet. This helps them hold their shape during baking.
Repeat this process with the remaining dough discs until all are shaped and on the baking sheets. Make sure to leave some space between each cookie so they can expand while baking.
Finally, place the baking sheets in the oven and bake for 20 to 25 minutes, or until the cookies are lightly golden. Let them cool on the baking sheet for about 2 minutes before transferring them to a cooling rack.
Once completely cooled, dust the cookies with powdered sugar for that final touch. Enjoy your homemade Rugelach Recipe with a cup of tea or coffee!
