Easy Rugelach Recipe
So here we are on the last night of Hannukah and in a few days celebrate Christmas. We celebrate both holidays in our family and I feel so blessed to be able to do so. Some years the calendar determines that Hannukah falls right in the middle of Christmas and that’s just fine with us!
However even though Mark and I have been married 9 years (where does the time go?) this is the first year I’ve made Rugelach to have at Hannukah.
Had I known they were so easy to make, and had this easy rugelach recipe to use, they would have made a regular appearance!
And while these sweet morsels of goodness are typically served to celebrate during the eight days of Hannukah, I plan to bake a batch for Christmas, since I think they are the perfect Winter Cookie, and go really well with a big mug of hot chocolate. Know what I mean? 🙂
There are lots of different rugelach fillings. I chose a traditional filling of apricot jam, walnuts, cinnamon and cocoa. For my next batch I’m going to use mini chocolate chips! The possibilities include just about any type of preserves or jam that you love, plus cinnamon and of course chocolate. Yum! Yum!
- Can Rugelach be frozen after baking? You sure can! There are two ways to freeze Rugelach. You can freeze the discs of pastry dough before you make it into cookies, or you can freeze the baked cookie (much easier I think!) Both for about three months.