I’ll admit, I was a bit grumpy. I was coming down with my husband’s cold, and it gets dark so early these days, I didn’t feel like cooking, and yada yada whine whine. But I had already made the dough for rugelach, during the afternoon when it was still sunny and I had motivation. I felt far too guilty not to follow through, despite my pissy mood, so I went ahead and finished them. And what do you know…they were great! I was much cheered up. (I was also cheered by the extremely gooey cauliflower-cheese pasta that we decided to make for dinner at the last second, but you don’t want to hear about that, do you? We’re talking about cookies here.)
This was the first time I’d ever made rugelach, and I’m very pleased to report that they were quite easy, as well as tasty. They’re a very grown-up cookie, hardly sweet at all, with a lovely chewy-crumbly texture. I had studied recipes from both Dorie Greenspan and Cook’s Illustrated, and I went with Dorie’s because it seemed to make a much more reasonable amount. Plus, she observes that, when making rugelach, you practically have to deviate from the written recipe to put your own stamp on it – that’s my kind of cookbook writer. I made mine with apricot jam, dried cranberries and pecans, but you could just as well use raspberry jam and chocolate chips, or marmalade and walnuts, or rhubarb jam and almonds…hmmm, maybe I should make another batch.
