Rugelach

Rugelach cookies

are Jewish in origin

with the root translation

meaning

"little twists".

No matter what the shape

they are tasty cookies.

First a cream cheese dough

is made then

chilled and rolled

into a circle. 

I used my mini food processor

but next time

will use a mixer

or

pull the large one down

from the cupboard.

It got extremely creamy.

Brushed with apricot preserves,

sprinkled with

cinnamon and sugar

then

topped with raisins and walnuts.

Cut into wedges and rolled

they are brushed with milk

and

sprinkled with more 

cinnamon and sugar.

Chilled and baked.

I can't even tell you

how wonderful

the house smells.

Ready for 

a nice cup of tea.

They are

so delicious.

Uh oh!

All the recipes baked through Rose's Heavenly Cakes,

the current list of The Baking Bible

and

the thirteen or however many breads from The Bread Bible,

this has never happened.

I forgot to set the buzzer

for the final ten minutes

of the last tray.

~

The Baking Bible

by

Rose Levy Beranbaum