How To Make the Best Rugelach Cookies

There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here's how you can make them at home.

I am a student of the Dorie Greenspan School of Rugelach. This means that I make my rugelach dough in a food processor rather than with a mixer or by hand. This makes an incredibly tender dough where the cream cheese and butter are cut into the flour rather than absorbed by it. If you don't have a food processor, though, no worries — take a look at the instructions for making rugelach by hand at the end of the recipe.

I like adding an egg yolk to my dough. It's not strictly necessary, but I like it for the extra richness and a guaranteed golden color in the oven. These are, after all, celebration cookies, so now is not the time to shy away from a decadent cookie.

What You Need
Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 ounces cold cream cheese, cubed
• 2 sticks (1 cup) cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 batch filling (see ideas below)
• Powdered sugar

Equipment

• Food processor
• Rolling pin
• Pizza cutter or sharp knife
• 2 baking sheets
• Parchment or silicone baking mats

Instructions

1. Combine the flour and salt in a food processor. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine.
2. Mix in the cream cheese and butter. Scatter the cubes of cream cheese and butter over the flour. Pulse until coarse crumbs form, 10 to 12 pulses.
3. Mix in the yolk and vanilla. Place the vanilla and yolk in a small bowl and whisk to combine. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and form large, curd-like pieces.
4. ..........................................

for full recipes please see : www.thekitchn.com

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