Rugelach Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound butter (2 sticks)
2 cups flour
1 egg yolk
1/2 cup sour cream
Shape into a ball, sprinkle with flour, wrap in wax paper and chill several hours or overnight.
Filling:
1 cup sugar
1 cup chopped walnuts
2 tsp. cinnamon
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Directions: |
Directions:Divide dough into 4 parts. Roll out into a circle; cut into pie shaped wedges, cover with filling, roll up wide end to narrow end. Sprinkle filling over top. Bake for25 minutes at 325 degrees on greased cookie sheets. Check at 20 minutes to make sure they don’t burn. |
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Personal
Notes: |
Personal
Notes: Jane Plantz (SNET) graciously shared Merle’s recipe with me. The only thing I do off script is to lightly sprinkle the tops of the unbaked cookies with a cinnamon/sugar mixture.
Jane’s note:
My secret for making Merle Loza’s heavenly rugelach come out in uniform sizes: Lightly flour a baseball-sized ball of dough, then roll it out between two sheets of waxed paper. Using a small plate or saucer as a template (I used an 8 1/2” luncheon plate—use a saucer if you want mini ones), use a pizza cutter to cut out a nice neat circle. Sprinkle on the topping, then use the pizza cutter to cut it into 8 wedges, then roll them up wide end first. I bake mine on an insulated cookie sheet lined with parchment paper
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