One of my favorite cookies to make for special occasions. Apricot is traditional for Jewish fare, but use any kind of jam/preserves you like. A cherry/almond combo is to die for. I sprinkle on sliced almonds on the top. So good. After 15 minutes I brush on melted butter, then back in for the remaining 5 minutes. Cookbook author and well-known Jewish cook/baker Joan Nathan has a great 'holiday cookbook' which features her Rugulach and a host of other Jewish favorites. I finish off my Rugulach with a light dusting of powdered sugar for just a touch of added sweetness.
Made these this morning. OMG . . . made fresh, and warm when eaten. Nothing better. I used slivered almonds. Almonds and Apricots.... classic combination. Someone has asked me to make a batch for their upcoming Holiday party. Make these. You will love them. Thanks ATK.
Oh goodness, those are mouthwatering! Savoury rugelach are also delicious. I once cooked a wordplay-themed dinner, and served scrumptious "arugula rugelach" as hors d'œuvres. Yes, I am a huuuuuuuuge nerd.
My mom use to make this when I was a small child. Unfortunately by the time I was old enough to make these She had already passed. The one thing I do remember is that she did not have a food processor, so my question is how can I do this without one. Thanks for the joy and memories ❤
Just put your hands to work. Lightly as the warmed of your hands can melt the butter quickly. Use a light touch like they were doing while shaping into the log. I can remember my grandma making cookies with just butter and sugar cinnamon. Sweet memories 💖
@@leonardhatcher3272 Was going to say the same thing, also, 2 forks may work as well as 2 knives. I have both the food processor and a pastry cutter so I'm good in that department.
If you freeze them for a couple of weeks before you bake them what is the procedure? Just straight from the freezer to the over or do they need to set out for a brief time?
Does it matter if the butter dribbles down? Aaron said no. The correct answer to the question is absolutely yes, it DOES matter!! If the butter dribbles down and under it, it burns/scorches the bottom and thus completely ruins the flavor and texture!! Butter them on a separate piece of parchment, just dab the bottom on a paper towel, and then move them to the parchment lined baking sheet. If you're going to make them, make them correctly.
Indeed! That is a mistake a lot of people make in baking as well as savory cooking. (I think that's why The Olive Garden gets a bad rap because their franchised recipes don't call for salt. Their food just looks good - if they would add salt initially during the cooking process their food would taste good too.)
These look like they'd be good filled with mincemeat for the holidays, this filling isn't too far off. Unfortunately, or fortunately depending on how you look at it, I'm the only one around in my circle who likes mincemeat, but it's not Christmas to me without it.
