Well, it's time for holiday baking...I love it! This past weekend I finally got around to narrowing down my cookie selection, sables and Rugelach are always on my list. I have used Dorie Greenspan's sable recipe for years, but not her Rugelach recipe. In Baking Chez Moi, the Rugelach recipe seemed way too fussy, but I think Rugelach is a little fussy. A lot of steps, a lot of ingredients, a lot of time, but worth it. 
I actually made the dough for this recipe on Sunday and knew I wouldn't be making these little gems until Tuesday Night.
I wasn't really sure of the filling either. I usually use jam, nuts and cinnamon. I grabbed the jam from the fridge, then realized, it wasn't needed in the recipe. Whoops!
The dough was easy to make, and easy to work with. I didn't think the dough would really hold up to the rolling, filling and baking, but it did!
Delicious! To see the other versions of this delicate little sweet, click here.
Gorgeous cookies, rugelach and sables both. You're off to a delicious start with your holiday baking.
ReplyDeleteYour rugelach look lovely! I, too, love any form of Dorie's sugar cookies or sables. Easy to bake and so satisfying. Happy holiday baking!
ReplyDeleteI love your serrated knife-that looks like some serious business. I tried this recipe with some jam and it tasted good but without the traditional crescent shape it was a little oozy. You cookies look fab.
ReplyDeleteThey look wonderful Gracie. We loved them, they were so delicious with the coconut
ReplyDeleteand chocolate.
Your cookies look great! I loved the dough, but had trouble with the filling falling out. More practice needed!
ReplyDeleteThey look perfectly lovely, Gracie! I also love the sables! Enjoy the baking!
ReplyDeleteBeautiful sugary tops, Gracie! I think getting the sugar to stick was one of the tougher parts of the recipe for me.
ReplyDeleteYour rugelach are gorgeous. Sooo jealous.
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