This is probably the most classic Jewish cookie around. One of my friends has described them a "an excuse to eat powdered sugar." Whatever you call them, they're really tasty. I like to make a combination of fillings since some people don't like currants and I'm not a big nut fan. Mini chocolate chips are the favorite of my nieces. The nice thing about them is you can put whatever you want inside. Just roll out your dough, put in your filling of choice, and cut the circle like a pizza rolling from the outside to the point. The other great thing is you can make this dough and put in the freezer for a month, and no one would be the wiser.
Ingredients:
Cream Cheese Pastry:
• 2 sticks unsalted butter
• 8 oz. cream cheese
• 1 teaspoon salt
• 2 cups sifted flour
Filling:
• ½ cup and 2 tablespoons sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter
• ¾ cup currants
• 1 cup chopped pecans
• ¾ cup mini chocolate chips
(NOTE: all of these are approximate. It's like topping on a pizza, use what you want.)
Topping:
• 2 cups powdered sugar
• 2 egg yolks
Instructions:
Dough:
1. In a large bowl cream butter and cream cheese until smooth.
2. Add salt and flower on low speed.
3. Pull down dough from beater.
4. When smooth, flour hands and form into short fat roll.
5. Cut roll into four pieces. Form each piece into a round ball. Flatten slightly.
6. Wrap in plastic. Refrigerate for at least four hours. Dough can be frozen.
Filling:
1. Mix together cinnamon and sugar. (Not an exact science. Add enough of each so that you like the way it tastes.)
2. Place one ball of dough onto floured surface (Keep other dough in the refrigerator until you are ready to use it).
3. Roll into a circle, about 12” in diameter.
4. Brush with butter and quickly sprinkle with ¼ of the cinnamon-sugar mixture.
5. Cut dough into wedges.
6. Sprinkle with toppings: currants, nuts, chocolate. (You can vary by putting other filling like other dried fruits).
7. Roll wedges from the outside to the point. Place wedge point down on a covered cookie sheet.
8. Glaze with one egg yolk and a teaspoon of water. (I sometimes skip this, but it’s what makes them golden).
9. Bake at 375 degrees until brown, about 8-10 minutes.
10. Cover with powdered sugar while still hot.
Friday, December 7, 2007
Rugelach
Lemon Cookies With Lemon Glaze
I am happy that some of us are making holiday cookies, even if it's not in the cards for me this year. Per Elizabeth's requests, I'm posting two of my favorites. These lemon cookies are a nice alternative to lemon squares because they are much more easily transported and still have all the lemony goodness. I suggest doubling the recipe if you're going to give them away. The original single recipe says it makes 3 dozen, but I seem to remember it being closer to 2 dozen.
Ingredients:
Cookies:
• ¾ cup granulated sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 ¾ cup flour
• ¼ teaspoon of salt
• ¼ teaspoon baking powder
• 12 tablespoons cold butter, cut into cubes
• 1 egg yolk
• ½ teaspoon vanilla.
Glaze:
• 1 tablespoon cream cheese
• 2 tablespoons lemon juice
• 1 ½ cup powdered sugar
Instructions:
1. In a food processor, combine sugar and lemon zest until sugar is damp and lemon peel is finely chopped.
2. Add flour, salt, and baking powder to sugar. Pulse 10 times.
3. Sprinkle in cubes of butter. Pulse again, 15 times. (It should look like corn meal)
4. In a separate bowl, beat together lemon juice, egg yolk, and vanilla with a fork.
5. Add lemon juice mixture to flour mixture. Process until dough makes a ball.
6. Remove dough and roll it into a log. Refrigerate for about 2 hours.
7. Slice and bake at 375 for about 14 minutes, until edges are golden brown.
8. To make glaze, combine ingredients in mixer. If glaze requires more liquid, add more lemon juice.
9. After cookies are completely cook, glaze and store in the refrigerator.
Makes about 3 dozen.