Rainy Day Raspberry Rugelach

Rain in So Cal makes me giggle. Not the rain so much as peoples' reaction to it. Driving past the elementary school in my neighborhood today, every single kid was carrying an umbrella! It was only sprinkling! Growing up in Florida rain was an everyday occurrence, especially in the summer. You could actually set your watch by it- three o'clock the storm would roll in. The skies would darken, thunder claps, lightning, everybody out of the pool! I loved the storms and they are one of things I miss most about my home state- well third most behind my mom and Dunkin Donuts.
Speaking of pastry, rainy days are made for baking and with the storm outside reminding me of home, and a bowl of homemade raspberry jam in the fridge, Chocolate Raspberry Rugelach was the obvious choice. I used Dorie's tried and true recipe, minus the dried fruit and nuts- just a layer of raspberry pan jam and chopped bittersweet chips. This was also a great way to use the Raspberry sugar I picked up from a great little spice market the last time I was home.
You don't need to wait for a rainy day to enjoy these delicious cookies, they are perfect in any weather.

Raspberry Pan Jam
adapted from Cardamom Addict
1 pint fresh raspberries
1/4 cup vanilla sugar
juice from 1/2 a meyer lemon
splash of vanilla

Combine raspberries and sugar in a saucepan over medium low heat, stirring occasionally until the berries soften and give up their juices. Add sugar to taste if needed. Stir for a few minutes then add lemon juice. Reduce heat to low and stir for a few more minutes until thickened to desired consistency. Stir in vanilla and remove from heat. Store unused jam in the fridge.