I worked for my friend Carol when I was first married and starting my family. We used to bake rugelach at once or twice a year. She was an amazing boss and an amazing friend. I took my babies to work with me and whenever they would fuss, we would pass them back and forth so we could get our work done. An incredibly progressive idea for today, but back then it was revolutionary.
Every Wednesday before Thanksgiving, we would close the office at noon so that we could bake for the holiday. We always made the same things: apple pies, chocolate chip cookies and rugelach. Those days were filled with love and laughter and will always be some of my fondest memories.
These cookies are also perfect for Hanukkah.
It was in Carol’s kitchen where I perfected my rugelach recipe. We filled our rugelach with prune and apricot preserves, topped with cinnamon sugar and nuts, but the filling options are endless. A pastry in a cookie shape, that is beautiful as well as being delicious, this rugelach will have you coming back again and again.
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