Rugelach

I always like a theme especially when it comes to choosing cookies to bake for the holidays. One year, it was pretty sandwich cookies, and last year, it was swirl cookies. I think this year the theme became classic cookies I’d never baked before. It started with the Linzer Cookies, and then I really wanted to try making Rugelach for the first time. I’d seen the Barefoot Contessa episode in which Ina makes Rugelach several times, so I wanted to use her recipe. It’s in her book Barefoot Contessa Parties!, and it’s also available online. I knew rolling up the little cookies from the wide end of a wedge to the point, just like rolling croissants, would be fun. I went with a classic filling of apricot preserves, chopped toasted walnuts, and currants for half of the cookies. The other half were filled with raspberry preserves and walnuts. These are great cookies to bake as needed just before serving. I filled, cut, and rolled all of the cookies and stored several of them in the freezer. Then, I baked some for dessert for a dinner with Kurt's parents, some a few days later for a party, and more when a cookie craving hit. With the tender, golden pastry encasing fruity preserves and nuts, they’re like little bites of pie in cookie form. 

First, the dough should be made in advance and chilled. Softened cream cheese and butter were creamed with sugar and vanilla before flour was added. This makes a sticky dough, but it’s much easier to handle after it’s been chilled. It was divided into four pieces that were each wrapped in plastic, and I left them in the refrigerator overnight. The next day, the dough was rolled out on a floured surface into a nine- or ten-inch circle. Apricot preserves were pulsed in the food processor until smooth. Some preserves were spread on the dough circle and topped with chopped, toasted walnuts, currants, and a mix of granulated sugar, brown sugar, and cinnamon. The filling was lightly pressed into the dough before the circle was cut into twelve wedges. Next came the fun part. Each wedge was rolled into a cute cookie with the point of the wedge neatly tucked under the bottom edge. For half of the dough, I used raspberry preserves, that had been strained to remove the seeds, and chopped walnuts. Before baking, the cookies were brushed with egg wash and sprinkled with cinnamon sugar. 

I love finally attempting classic cookies like these. Now I know what a delight they are to make and how delicious they are warm from the oven. I have more holiday cooking that I can’t wait to tell you about, and I’m trying to decide what to make for New Year’s. I hope you’re having a great holiday season with lots of fabulous food! 

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