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Rugelach

Rugelach recipe
photo by:kraft
I was searching for Holiday cookies - and I found a winner. I was a bit skeptical about cream cheese for dough but it was wonderful! The cookies come out flaky and tasty....read more
posted by
NDaniel36
on 12/18/2008
time
prep:
1 hr
total:
25 hr 25 min
servings
total:
about 5 doz. or 32 servings, 2 cookies each
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posted:
1/24/2004
These are so good. and not hard to make at all. every cook should try them. Thanks, Idella3
posted:
1/6/2004
posted:
12/16/2003
This was the new cookie for Christmas this year. Everyone loved it, and it was easy to make.
posted:
12/16/2003
Very good flavor but I would add 1/4 cup more flour for easier handling and rolling out.
posted:
12/13/2003
I was so excited to find this recipe on this site. I have been looking for something special to make for the holidays and this is it. I know my friends and family will find it a treat to look forward to every year!!
posted:
12/12/2003
Wonderful recipe; been in my family for generations. Quick tip: Use a pizza cutter to cut the dough into wedges. It works much faster!
posted:
12/10/2003
I have been looking for this recipe for a long time and was very excited when I saw it on your web site. I made my first batch immediately and took them to work the next day. Everyone loved them and I passed out many copies of the recipe. This will become a favorite among my freinds and family.
posted:
12/2/2003
We make rugelach each Christmas season. My family & friends love it and request that I make it. I have tried it with raspberry preserves but prefer it with strawberry preserves & walnuts.
posted:
12/2/2003
I make this recipe and I change the filling. Some batches I make with nutella (chocolate hazelnut flavor) and nuts, (my favorite) some I make with apple butter, apricot butter or cinnamon sugar. Everyone loves them.
posted:
9/7/2003
Rugalach is one of my favorite cookies and I have made several variations of this cookie. The one I enjoy most is using mini chocolate chips along with the raspberry filling, and walnuts.
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