Posted by bakingway
Happy Hanukkah! Here’s a cookie recipe everyone will enjoy whether they celebrate Hanukkah or not. We sold pounds and pounds of these at the bakery. I often got requests for my recipe, and have never given it out – until now.
There are a couple of “secrets” for great Rugelach: The dough must be cold before rolling, go lightly on the filling, spreading ingredients very thinly and bake in a HOT oven. My recipe is simple – equal amounts of Butter, Cream Cheese and AP Flour, add a dash of salt and that’s the dough! As for fillings, most traditional are apricot, honey nut and cinnamon raisin. I also make chocolate raspberry. Here’s a quick recipe that will get you started making approx. 2 doz. cookies:8 oz. Butter, softened
1-1/4 cups AP Flour
1/2 tsp. Salt
Place the dough onto plastic wrap and refrigerate overnight. Divide the dough in half. Shape each half into a rectangle and roll out with rolling pin until fairly thin. *For my cinnamon nut, I spread soft butter over the dough, drizzle honey on top of the butter, sprinkle with cinnamon and chopped walnuts. Now, roll the rectangle up, starting from the long side, forming a long roll, approx. 1-1/2″ in diameter. Wrap that roll in plastic wrap and return to the refrigerator.
When you are ready to bake, cut 1-1/2″ pieces with a sharp knife. Brush each piece with milk and sprinkle with sugar. Bake in HOT (pre-heated) oven at 375 degrees for 25-30 minutes or until nicely browned. These freeze very well.
*Experiment with fillings, spread apricot jam and roll, or use raspberry jam and mini choc.chips, use you imagination!