TOP

“Rugelach”

Spread the love

It’s the holiday season, and there for…COOKIES! While these guys are a Jewish classic, they always remind me of home. I remember my mom-mom working over time almost every night to make cookies for everyone in the family.

I couldn’t wait for this time of year as a kid. Not for the presents or the singing or the tree, but for the part i got to take in helping mom-mom make cookies. These are a great cookie for even a toddler to make. I don’t remember how or why she made these Jewish cookies. I do remember they were always amazing and always the first to go.

My son loves making these with me every year. He’s been making them since he was a year and a half old. He turned the mixer on, used the rolling pin, spread the jam, and rolled them up. So this is a perfect cookie to get the wee bairn in on.

 

img_0620

 

Ingredients:

1 lb Soft Butter

1 lb Soft Cream Cheese

2 t Vanilla Extract

½ t Salt

4 C A.P. Flour

¾ C Sugar

1 ½ C Brown Sugar

2 C Chopped Walnuts

1 ½ C Chopped Dried Apricots

1 T Cinnamon

1 C Jam

2 T Milk

 

img_0624

img_0627

img_0628

img_0629

img_0630

img_0634

img_0633

 

Beat the butter and cream cheese until light and fluffy. Add the vanilla, salt, 2 C flour and ¾ C brown sugar and mix it all together.

 

img_0635

img_0636

img_0638

 

Add the remaining flour. Divide the dough into 8 equal pieces.

 

img_0639

img_0640

 

Roll out in between 2 pieces of wax paper. Once it’s all been rolled out, rest in the refrigerator for 2 hours.

 

img_0644

img_0646

img_0651

img_0654

 

Mix the nuts, apricots, brown sugar, ½ C white sugar, ad ½ t cinnamon. Line 2 sheet trays with parchment paper and spray with non stick spray.

 

img_0657

img_0660

img_0674

 

Flour one side of the dough and place it back on the wax paper. Peel the other side of wax paper off.

 

img_0681

img_0685

img_0687

img_0694

 

Spread the jam and sprinkle with the filling. Cut into 8 wedges.

 

img_0697

img_0707

img_0711

 

Roll them fat end to thin end.

 

img_0724

img_0732

img_0738

 

Place cookies point down on the parchment paper. Take the milk and, using your fingers, brush the top of each cookie. Sprinkle a little cinnamon sugar over top.

Bake at 325 degrees for 20 minutes. Then rotate the pan in the oven. Bake for another 25 minutes, or until golden brown.

Allow to cool and remove from the pan.

 

img_0754

img_0755

 

This cookie is light and flaky. Simple but tastes complicated. And all in all great fun to do with your kids! You don’t have kids? That’s ok…practice them for when you do…

 
Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

French Rolling Pin

Pizza Wheel

Kid Not For Sale

 

[amd-zlrecipe-recipe:24]

   

«
»

what do you think?

Your email address will not be published. Required fields are marked *