In fall, our yard brims with lingonberries, also known as low-bush cranberries. We usually have more than what we can use, and I often have to be creative with them. This recipe I concocted to make use of whatever I have on hand. In this case, that would be sourdough starter and lingonberries. The result is a batch of mouth-watering little cookies. The tartness of lingonberries bursts in your mouth once you bite through the tender crust.
Combine all jam ingredients in a medium saucepan. Cook mixture over medium heat while mashing berries with potato masher. Bring mixture to a boil. Reduce heat to low; let mixture simmer until thickened, about 5–6 minutes. Remove from heat; cool completely.
In a food processor or stand mixer with paddle attachment, combine flour, sugar, and salt. Add cream cheese and butter; process until mixture resembles coarse meal.
Add sourdough starter; mix until mostly hydrated. Briefly knead until dough is thoroughly moistened. Divide and shape dough into two disks. Wrap individually in parchment and chill for 1 hour.
Preheat oven to 350°F. Line a large baking pan with parchment paper. On lightly floured surface, roll out each dough disk into 12-inch circle. Spread half of jam over each disk, then cut each into 16 pieshaped wedges. Starting from wider end, roll each wedge. Place unbaked rugelach on a prepared pan. Brush with beaten egg and sprinkle with turbinado sugar.
Bake for about 30 minutes or until golden. Cool completely before storing.
Note: I use starter that has been fed with equal amounts of flour and water by weight. If you have been feeding your starter by volume, reduce the amount of starter to 3 ounces.
Originally published in the Winter 2021 issue of Edible Alaska.
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