Monday, December 8, 2008


Amongst the cookies I made for my holiday party last week (the third, some roll out sugar cookies, won’t be featured because they got eaten before I could take pictures) were rugelach from Dorie Greenspan’s Baking from My Home to Yours. I thought of all the cookies I made for that night, these were my favorite. I didn’t use currants in this recipe, because I didn’t have any, but I think they would have been good.

Dorie Greenspan’s Rugelach

Makes 32


4 oz. Cold Cream cheese, cut into 4 pieces 
8 T (1 stick) unsalted butter, cut into 4 pieces 
1 cup AP flour 
¼ tsp salt


2/3 cup raspberry or apricot jam, or marmalade 
2 T sugar 
½ tsp cinnamon 
½ cup chopped pecans
¼ cup plump, moist dried currants 
4 oz. bittersweet chocolate, finely chopped, or 2/3 cup mini-chocolate chips


1 large egg 
1 tsp cold water 
2 T coarse decorator’s sugar (or regular)

1. Make the dough: Let the cream cheese and butter soften on the counter for 10 minutes (you don’t want them fully softened). Put the flour and salt in a food processor, scatter the butter and cream cheese over them. Pulse the machine 6 – 10 times, then scrape down the sides of the bowl and run the bade until the dough forms large curds. Don’t work it so long that it forms into a ball on the blade.

2. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for 2 hours.

3. (These things are mixed in three separate bowls, don’t mix them all together) Heat the jam in a saucepan over low heat until it liquefies. Mix the cinnamon and sugar together. Mix the nuts, chocolate and currants together.

4. Take the dough out of the fridge, let it rest just until it is soft enough to roll out. On a lightly floured surface, roll out half the dough into an 11-12 inch circle. Spoon or brush a thin gloss of the jam over the dough. Sprinkle have the cinnamon and sugar mixture evenly over the jam. Scatter half the chocolate mixture over the dough. Cover the filling with a piece of wax paper and gently press the filling into the dough.

5. Use a pizza cutter to divide the dough into 16 triangles. The easiest way to do this is to cut the dough into quarters, and then cut each quadrant into 4. Starting at the base of each triangle, roll the dough up until each cookie becomes a little crescent (like a crescent roll). Repeat with the remaining dough half. Refrigerate the rolled up cookies for 30 minutes.

5. Preheat the oven to 350 degrees. Mix the egg and water together. Brush the cookies with the glaze. Sprinkle a little sugar over each cookie. Bake the cookies for 20 to 25 minutes, until they are puffed and golden, rotating the sheets from top to bottom and front to back halfway through. Let cool completely on wire racks.

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