My Great-Grandmother Evelyn Lehman loved to bake. One of her best creations? Apricot Rugelach. These cookies are super easy to make and remind me a lot of Kolache! You’ll need 1 1/3 cups of flour, 1 teaspoon of granulated sugar, 3 ounces of cream cheese, 1/2 cup of butter, apricot jam and confectioners sugar. Super simple. — Anything without an egg seems like a breeze to me.
First, put the softened butter, cream cheese and and sugar into a mixing bowl. On medium speed, combine the ingredients until well-blended. Then, add the flour, on low speed, and combine until the dough is crumb-like. Knead the dough into a ball, and separate it into four sections. Put each section on plastic wrap, flatten the dough and place in the refrigerator for thirty minutes.
Preheat your oven to 350°. Place parchment paper on two baking sheets, in preparation for your cookies. Remove the dough from the fridge. Using a rolling pin and some extra flour, roll the dough into four, flat circles. Spread as much apricot jam as you’d like–I always like my Rugelach fruity!–on the dough. Cut the circles into eighths. From the edges of the eighths to the points, roll up your slices. Bake for 15-20
minutes, or until golden brown. Once you remove the cookies, cool for five minutes, and sprinkle with some confectioners sugar.
This recipe couldn’t be more simple, and the cookies make such great hostess gifts. Buttery, flaky and delicious. Rugelach is great for the amateur baker because you seriously can’t mess it up. What’s also fun about Rugelach is that you can add basically any filling– cinnamon, granulated sugar, chocolate and all sorts of jams.
I love to dip my Rugelach in strawberry jam, a family tradition, but you’re welcome to try it any which way.