Rugelach (I don’t use sour cream)
1 8 oz block cream cheese
2 sticks butter
2 ½ C Flour, sifted
2 T sugar
Cream butter and cream cheese together, add sugar.
Scoop flour and salt on top, mix roughly with spoon and combine by hand.
Refrigerate 2 hours
Roll out and fill with your favorites. I used Strawberry Champagne jam; chocolate, honey and coconut, and chucked finely diced walnuts in the mix of some as well.
I prefer more traditionally shaped rugelach, so I roll the dough out in a big rectangle, spread out the filling, and then use a pizza cutter to slice thin strips. Roll up, pop into an oven at 350 degrees for about 20 minutes, and you’re golden.
The Candy Cane Cookies recipe was from Good Things Catered. They tasted just as good or better than I remember making them as a kid. I don’t like them with crushed candy cane bits on top. It tastes a bit too much like you’re biting into teeth.
The rice krispy treats were from the back of the box. Not too hard, though – butter, marshmallows and rice krispies. Yum. Albany John and I hadn’t had rice krispies in years, so this was a nostalgic little treat for us.
The rugelach are always my utmost favorite cookies to give (and eat). The cream cheese dough is flaky and has just a hint of cream cheese tang that goes so well with jam and toasted walnuts (my favorite filling).