Tuesday, December 9, 2014

the Rugelach that won over France

Photobucket Pictures, Images and PhotosWell, 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.
Photobucket Pictures, Images and Photos
I actually made the dough for this recipe on Sunday and knew I wouldn't be making these little gems until Tuesday Night.
Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos
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!
Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos
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!
Photobucket Pictures, Images and Photos
Delicious!  To see the other versions of this delicate little sweet, click here.
Photobucket Pictures, Images and Photos

8 comments:

  1. Gorgeous cookies, rugelach and sables both. You're off to a delicious start with your holiday baking.

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  2. Your rugelach look lovely! I, too, love any form of Dorie's sugar cookies or sables. Easy to bake and so satisfying. Happy holiday baking!

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  3. I 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.

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  4. They look wonderful Gracie. We loved them, they were so delicious with the coconut
    and chocolate.

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  5. Your cookies look great! I loved the dough, but had trouble with the filling falling out. More practice needed!

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  6. They look perfectly lovely, Gracie! I also love the sables! Enjoy the baking!

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  7. Beautiful sugary tops, Gracie! I think getting the sugar to stick was one of the tougher parts of the recipe for me.

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  8. Your rugelach are gorgeous. Sooo jealous.

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