RUGELACH
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Provided by Shelly
Categories Pastry
Number Of Ingredients 12
- Ingredients
1 cup butter, room temperature |
8- ounces cream cheese, room temperature |
1/2 cup granulated sugar |
1/2 teaspoon kosher salt |
2 cups all purpose flour |
1 cup apricot preserves |
1 cup golden raisins |
1 cup chopped walnuts |
Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) |
2 tablespoons milk |
1/3 cup turbinado sugar for garnish (I used Sugar in the Raw) |
Tools: Reynolds Kitchens Quick Cut Plastic Wrap |
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
- Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
- Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
- Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
- Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
- On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
- Brush each log with milk and sprinkle with turbinado sugar.
- Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
- Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.
Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg
RUGELACH
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 4 dozen cookies
Number Of Ingredients 12
- Ingredients
8 ounces cream cheese, at room temperature |
1/2-pound unsalted butter, at room temperature |
1/4 cup granulated sugar plus 9 tablespoons |
1/4 teaspoon kosher salt |
1 teaspoon pure vanilla extract |
2 cups all-purpose flour |
1/4 cup light brown sugar, packed |
1 1/2 teaspoons ground cinnamon |
3/4 cup raisins |
1 cup walnuts, finely chopped |
1/2 cup apricot preserves, pureed in a food processor |
1 egg beaten with 1 tablespoon milk, for egg wash |
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories DessertsCookiesNut Cookie RecipesWalnut
Time 3h17m
Yield 48
Number Of Ingredients 9
- Ingredients
2 cups all-purpose flour |
¼ teaspoon salt |
1 cup unsalted butter |
1 (8 ounce) package cream cheese |
⅓ cup sour cream |
½ cup white sugar |
1 tablespoon ground cinnamon |
1 cup finely chopped walnuts |
½ cup raisins |
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
RUGELACH
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
- Ingredients
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups all-purpose flour |
1/2 teaspoon salt |
FILLING: |
1 cup sugar |
2 tablespoons ground cinnamon |
1/2 cup butter, melted, divided |
1/2 cup finely chopped pecans |
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
FOREVERMAMA'S CRESCENT RUGELACH COOKIES
This is hands down one of my most popular and favorite cookies that I make for Christmas. They're so good and unlike many Rugelach cookies that I've had. I've been making these forever. I got it from a Good Housekeeping magazine from either late 70's or 80's. It is a recipe that was submitted by Bea Arthur from the Golden Girls and Maude, remember her? They're addictive, so watch it!
Provided by ForeverMama
Categories Dessert
Time P1DT1h30m
Yield 70-80 cookies, 22-25 serving(s)
Number Of Ingredients 13
- Ingredients
1 (1/4 ounce) package active dry yeast |
3/4 cup plus 2 tablespoons sugar |
1/2 cup warm water (105 - 115 degrees) |
3 cups all-purpose flour |
1/2 teaspoon salt |
3 large egg yolks |
1/2 cup heavy cream or 1/2 cup whipping cream |
1 teaspoon vanilla extract |
1 cup butter or 1 cup margarine, softened |
3 tablespoons cinnamon |
1 cup strawberries or 1 cup seedless raspberry jam |
1 cup finely chopped walnuts |
1 1/4 cups golden raisins |
Steps:
- In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
- Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
- Blend in butter 2 tablespoons at a time until incorporated.
- Wrap dough and refrigerate several hours or overnight.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
- Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
- Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
- Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
- Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
- Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
- Repeat with remaining dough.
- Bake 25-30 minutes, until browned and puffed.
- Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
- Place on wire rack to cool.
- Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.
Nutrition Facts : Calories 254.5, Fat 14.7, SaturatedFat 7.1, Cholesterol 54.8, Sodium 131.7, Carbohydrate 28.9, Fiber 1.9, Sugar 12.3, Protein 3.6
RUGELACH - CRESCENT SHAPED COOKIES
A Hanukkah tradition, these bite-size crescent-shaped cookies can have any of several fillings including raisins, nuts, poppy-seed paste or jam. The dough must be made a day ahead and refrigerated. Recipe Source Relish Mag
Provided by Ceezie
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 9
- Ingredients
1 cup cream cheese, at room temperature |
1 cup butter, at room temperature |
1 2/3 cups all-purpose flour |
2/3 cup sugar |
1 tablespoon ground cinnamon |
1 1/3 cups finely chopped walnuts |
4 tablespoons butter, melted |
1 egg yolk, beaten with |
1 teaspoon milk |
Steps:
- To prepare dough, beat cream cheese and butter together with a mixer at medium speed until smooth and fluffy. Gradually add half the flour, beating at low speed only until blended. Stir in remaining flour.
- Scrape dough onto a lightly floured work surface. Turn to coat with flour and divide into thirds. Shape each portion into a disk and wrap in plastic wrap. Refrigerate overnight.
- Preheat oven to 350°F Line two large baking sheets with parchment.
- To prepare filling, combine sugar, cinnamon and walnuts.
- Roll one portion of dough on a lightly floured surface to a 12-inch circle. Brush with one-third of the butter and sprinkle with one-third of the walnut mixture. Cover with wax paper and press filling into dough. Remove wax paper. Cut into 12 wedges. Roll each wedge from its wide edge, and set rolls point side down on a baking sheet, 1 inch apart. Repeat with remaining dough, butter and filling.
- Brush rolls lightly with egg yolk mixture. Bake about 30 minutes, until pastries are golden brown. Rotate baking sheets top to bottom and front to back during baking to ensure even browning. Transfer to a wire rack to cool.
Nutrition Facts : Calories 144.7, Fat 11.7, SaturatedFat 5.8, Cholesterol 29.3, Sodium 65, Carbohydrate 9.1, Fiber 0.6, Sugar 3.9, Protein 1.9
CRESCENT-SHAPED RUGELACH WITH RAISIN-WALNUT FILLING
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How To Make Rugelach. Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix. Add the cubed butter, cream cheese, and egg yolk. The cream cheese is …
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FOREVERMAMA'S CRESCENT RUGELACH COOKIES RECIPE
From recipezazz.com
Servings 22-25Calories 255 per servingPublished 2014-12-28
- Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and...
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CRESCENT-SHAPED RUGELACH WITH RAISIN-WALNUT FILLING
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
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2021-10-20 Recipe yields 36 cookies. To prevent sticking, freeze cookies first or a few hours on a covered baking sheet and then place in a bag or container. Sprinkle some finely chopped pecans for an added crunch. Store rugelach cookies in the refrigerator in an airtight container for 3-4 days. Freeze in an airtight container or freezer bag for 3-4 months.
From cravinghomecooked.com
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2021-12-01 Place the softened butter, sugar, vanilla, and orange zest in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the cinnamon and flour and mix on low speed, just until combined. Add the pecans and mix on low just until combined ...
From thepioneerwoman.com
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From pamsdailydish.com
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From sweetthought.ca
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RUGELACH COOKIES - INSANELY GOOD RECIPES
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From insanelygoodrecipes.com
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HOW TO MAKE THE BEST RUGELACH COOKIES FOR THE HOLIDAYS
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From tasteofhome.com
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BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH - THE PIONEER …
2021-10-07 Directions. For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly and the mixture holds together when pinched, 20 to 25 times. Turn the dough out onto a clean work surface and divide into 3 even portions (about 8 ½ ounces each).
From thepioneerwoman.com
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HOW TO MAKE EASY RUGELACH (2 WAYS) - CRAZY FOR CRUST
2021-05-19 Assemble & Bake Roll each disk of dough into a 9-inch round, keeping each disk chilled until ready to roll and fill them. Sprinkle the... Place the cookies with points tucked under onto cookie sheets lined with parchment or silicone baking mats. Chill 30... Preheat oven to 350°F. Beat egg with milk ...
From crazyforcrust.com
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RUGELACH - HOW TO BAKE JEWISH RUGELACH - TORI AVEY
2011-02-02 Cover each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours. In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar.
From toriavey.com
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From seriouseats.com
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From thebossykitchen.com
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RUGELACH COOKIES - SAVING ROOM FOR DESSERT - PINTEREST
May 20, 2018 - Our best Rugelach cookie recipe made with an incredible cream cheese dough rolled up with a filling of apricot preserves, nuts and chocolate. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
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From chefspencil.com
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SUPER-EASY RUGELACH COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
Starting at the big end of each wedge, carefully roll to the small end/tip, gently pressing the center of the cookie down along the way. Once you are at the end, gently press down to seal tip into the cookie. 6. Place each cookie, seam side down, on your sheet pan about 1 1/2″ apart and bake at 375°F for 21-22 minutes or until cookies are ...
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Place in a small bowl and add the cinnamon. To make the cookies, preheat oven to 350° F. Roll one piece of dough into a round of about 11 inches. Invert a 10-inch plate or other cutting guide on top of dough. Cut around the plate with a knife. Brush the surface of the dough circle with some of the egg white glaze.
From teriskitchen.com
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POLISH ROGALIKI (RUGELACH) CRESCENT COOKIES - EVERYDAY HEALTHY …
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From everydayhealthyrecipes.com
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2021-08-12 Raspberry and Apricot Rugelach. Chilled rugelach dough is brushed with raspberry preserves, and topped with a sweet walnut and apricot filling for an extra fruity version of this traditional Jewish treat. Sprinkle generously with cinnamon sugar before baking, or dust with powdered sugar when they are cool.
From allrecipes.com
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2021-11-15 In a small bowl, mix together 2 tbl of sugar and 1 tsp of cardamom. Brush the rugelach with milk and sprinkle the sugar mixture on top. Bake for 15-20 minutes, rotating the trays half way through, until lightly browned. Transfer the baking sheets to racks to cool fully.
From myculinaryfix.com
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From seriouseats.com
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2021-11-26 1. In a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand.
From preppykitchen.com
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Here’s how to make this rugelach recipe: Prepare the dough and while it is chilling, mix up the nut filling. Roll dough into circles about the thickness and diameter of a pie crust. Spread dough with jam and nut filling and cut into wedges. Roll each wedge toward the pointed side.
From spendwithpennies.com
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RUGELACH COOKIES RECIPE » RECIPEFAIRY.COM
2022-03-10 Directions. Mix flour, sugar, and salt in the food processor until combined. Add cubed butter, cream cheese, and sour cream. Pulse …
From recipefairy.com
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2021-12-13 Make The Dough By Hand. Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead.
From jocooks.com
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S’MORES RUGELACH SMASH COOKIES - STELLINA SWEETS
2017-12-24 Bake the rugelach for 15-20 minutes, until the dough is golden. The cookies will get very bubbly, the dough will flatten out and break apart, and they will look like mistakes. Transfer the pan to a wire cooling rack for 10 minutes, then slide the pan out from under the parchment and let the smash cookies cool completely on the rack.
From stellinasweets.com
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For the dry ingredients, you'll need all-purpose flour and 1/2 teaspoon salt. In a food processor, combine the flour, salt, and all the wet ingredients. Pulse until the mix makes pea-sized crumbs. Divide into three discs of dough and wrap in plastic wrap. Refrigerate the dough for at least 2 hours, but up to one day.
From wideopeneats.com
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FOREVERMAMA'S CRESCENT RUGELACH COOKIES RECIPE
This is hands down one of my most popular and favorite cookies that I make for Christmas. They're so good and unlike many Rugelach cookies that I've had. I've been making these forever. I got it from a Good Housekeeping magazine from either late 70's or 80's. It is a recipe that was submitted by Bea Arthur from the Golden Girls and Maude, remember her? They're …
From recipezazz.com
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2021-11-30 Use a food processor to combine the cream cheese and butter until smooth. Add sugar and flour then pulse to combine just until a dough forms. Divide into three pieces of dough, wrap in plastic wrap and refrigerate to chill. After chilling, …
From themondaybox.com
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WALNUT RUGELACH RECIPE (VIDEO) - NATASHASKITCHEN.COM
2017-05-03 In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up. Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
From natashaskitchen.com
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THE BEST RUGELACH COOKIES - STONEGABLE
Roll up each cookie like a crescent from the outside edge to the inside. Put the cookies 1/2 inch apart on parchment lined baking sheets and sprinkle them with sanding sugar. Refrigerate for …
From stonegableblog.com
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EASY RUGELACH COOKIES RECIPE | CRESCENT COOKIES WITH NUTS AND
My take on the delicious rugelach, filled with cinnamon sugar, pecans, and raisins. Flaky, crispy pastry dough that takes less than a minute to make. These b...
From youtube.com
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