Rugelach Cookies

Ingredients:

Directions:

1. Add the flour, salt, and butter to a mixing bowl. Use a pastry cutter to cut the butter into the flour. You want pea-sized pieces. Then, stir in the sour cream and vanilla. Use your hands to knead the dough together.
2. Transfer the dough to lightly floured counter. Knead the dough until it forms a ball. Divide the dough into 3 equal parts and roll into balls. Wrap each in plastic wrap and refrigerate for 20 minutes.
3. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
4. Lightly flour the counter and unwrap on ball of dough. Roll out the dough until it’s 10-inches in diameter. Spread about 2 Tbsp of the jam over the dough. Don’t add too much jam or it will seep out while cooking.
5. Add the pecans to a food processor and pulse until they resemble small crumbs. Sprinkle about 1/3 of the pecans evenly over the jam.
6. Use a pizza cutter to cut the dough into 12 wedges. Start at the long end of each “slice” and roll toward the center (like a crescent roll). Place on the prepared baking sheet, point side down so it doesn’t unravel. Repeat with all slices and then prepare the other 2 balls of dough.
7. Bake for 20-25 minutes or until lightly golden brown. Let cool on the baking sheet for a few minutes then transfer to a cooling rack.
8. Once cool, sprinkle with powdered sugar. Serve and enjoy!