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Call them rugelach or nut horns or cream cheese cookies. Fill them with jam or ground walnuts or chocolate chips. Nix the cream cheese and make them with sour cream. However you make them and whatever you call them, you'll get no argument when it comes time to eat these buttery little cookies.
I love good, crispy rugelach that flake like pie crust when you take a bite. To this end, I follow cookbook author Dorie Greenspan's expert advice and make the rugelach dough in a food processor.
The quick action of the blade means that the butter and cream cheese are cut into the flour rather than absorbed by it, making little pockets that puff and crisp in the oven.
Since the dough is so easy to make and provides such a blank slate, I often prepare a few batches and give everyone their favorite fillings. Rugelach with ground nuts and honey are a must-have in our house. My husband also begs for nontraditional peanut butter and chocolate, and I have my own soft spot for simple cinnamon-and-sugar.
Go classic or go wild, but definitely go make yourself a batch.
Rugelach
Prep: 45 minutes
Chill: 2 hours, 20 minutes
Bake: 20 minutes
Makes: about 64 cookies
Note: This recipe can be halved or doubled as needed. The rugelach can be stored in an airtight container for three days or frozen for up to three months.
Ingredients:
2 cups flour
1/4 teaspoon salt
1 package (8 ounces) cold cream cheese, cubed
2 sticks (1 cup) cold unsalted butter, cubed
1 teaspoon vanilla
1 egg yolk
1 batch filling, see recipes below
I love good, crispy rugelach that flake like pie crust when you take a bite. To this end, I follow cookbook author Dorie Greenspan's expert advice and make the rugelach dough in a food processor.
The quick action of the blade means that the butter and cream cheese are cut into the flour rather than absorbed by it, making little pockets that puff and crisp in the oven.
Since the dough is so easy to make and provides such a blank slate, I often prepare a few batches and give everyone their favorite fillings. Rugelach with ground nuts and honey are a must-have in our house. My husband also begs for nontraditional peanut butter and chocolate, and I have my own soft spot for simple cinnamon-and-sugar.
Go classic or go wild, but definitely go make yourself a batch.
Rugelach
Prep: 45 minutes
Chill: 2 hours, 20 minutes
Bake: 20 minutes
Makes: about 64 cookies
Note: This recipe can be halved or doubled as needed. The rugelach can be stored in an airtight container for three days or frozen for up to three months.
Ingredients:
2 cups flour
1/4 teaspoon salt
1 package (8 ounces) cold cream cheese, cubed
2 sticks (1 cup) cold unsalted butter, cubed
1 teaspoon vanilla
1 egg yolk
1 batch filling, see recipes below
