I made Rugelach to share today in honor of my great Aunt Ruth. She turned 94 last weekend and I packaged these sweets up for her and sent them to California.
They seemed to arrive in one piece (yay!) and she shared them over a cup of coffee with a friend. She meets this particular friend often for coffee and they sit and watch the waves crash onto the rocks– sometimes even from the warmth of the car or other times at the coffee shop. Aunt Ruth made these for many years but hasn’t baked much recently so I wanted to surprise her with this rugelach. She liked that I cut the dough into triangles and rolled the rugelach in the traditional fashion.
Often in stores today you’ll find the faster (but still tasty) method used in which a rectangle of dough has been layered with filling then rolled into a log shape. You then slice pieces of the rolled log into segments and bake. Aunt Ruth shared her recipe with me years ago and I turned my kitchen upside down looking for it to no avail. Instead I relied on this recipe from Southern Living for the cream cheese-based dough and then I made the filling as I recalled Aunt Ruth’s preference for a cinnamon raisin mixture. She said she and her friend both enjoyed the results so this was a baking success!
The theme this month for the #CreativeCookieExchange is International Winter Holiday Cookies! If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list. If you are a blogger and want to join in the fun, contact Laura at [email protected] and she will get you added to our Facebook group, where we discuss our cookies and share links.
Serving Size: 1
Amount Per Serving:Calories: 155 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 119mg Carbohydrates: 14g Fiber: 1g Sugar: 4g Protein: 2g
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