Rugelach

I expanded my holiday cookie repertoire this year. To truly make it a "holiday" array of cookies, I looked up a recipe for rugelach in my Jewish Holiday Cookbook. I tried my hand at these tasty morsels before, with a limited degree of success. I was confident I could improve on the final result. Well, hopeful that I could.

The dough is made from cream cheese, butter and flour. That's it. The dough is quite thin and gets covered with plastic wrap and refrigerated for at least two hours. At least. I let it chill for five hours. Until it was almost rock hard.

After struggling to remove the dough from the bowl, I cut it into four equal parts. Actually, eight because I had doubled the recipe. Each section is rolled out into a circle approximately nine inches in diameter. I brushed the circle with melted butter and sprinkled it with cinnamon sugar.

With the side of a spatula I cut the circle into 16 pizza-like slices. Then, starting with the outer edge, I rolled each slice into a crescent roll shaped morsel.

Line a cookie sheet with parchment, or a Silpat and space the rugelach a couple inches apart. Bake at 350° for 25 minutes, rotating the cookie sheet after 15 minutes.

Remove to cooling racks and enjoy. Really enjoy!

Bon appétit!