Rugggggelach

For this week's Tuesday with Dorie we made Rugelach cookies, chosen by Grace of Piggy's Cooking Journal. I'd never made cookies like this before, likely because it looks complicated. In reality, it's not complicated at all but just takes patience. This recipe especially allows for creativity with the filling, which I enjoyed.

I was hesitant about mixing my dough in the food processor because as you can see it's tinyyy. Fortunately it all fit and the dough came together very quickly and easily. I may now be a convert to this method.

Rolling the dough into "circles" became rolling them into something that is hopefully not a square. I chose to go ahead and cut the dough before I put any of the toppings on it and I think that was a good choice - it was a lot simpler to roll them up when I was ready for that.

Here are the pre-baked cookies. I did a different flavor for each pan: apricot preserves, pecans, cranberries, and a little cardamom added with the cinnamon for one; red currant jelly (couldn't find the raspberry), pecans, and semi-sweet chocolate bits.

Finished product! These are absolutely delicious. I am especially impressed by the dough - it's so flaky and good. A definite sign of approval was that my 14 year-old brother couldn't decide if he liked the fruity one or the chocolate ones better. Also I ate about 6 of them after they came out of the oven. Tasty tasty!