Lora Brody's rugelach from Rose's Christmas Cookies by Rose Levy Beranbaum

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 23, 2021

    Delicious. I used apricot lekvar which worked really nicely with the raisin flavor. Lightly crisp on the outside and tender inside. I used unbleached flour instead of bleached as called for in the recipe and they still turned out great. Baked an extra 5 minutes since I prefer cookies like this to be more-browned. Some online reviewers noted problems with the dough getting very soft during rolling and/or flattening during baking. I didn't have those troubles but my kitchen was very cool (61F) and I gave the cookies a full overnight rest before baking. Don't let them sit too long on their baking sheets after baking - I waited a couple minutes too long on one batch and they began welding to the foil and had to be scraped free with a sharp spatula.

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