- 2cups confectioners' sugar, for dusting (icing)DIRECTIONS
1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.2. In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.3. Beat in the egg.4. Reduce the mixer speed to low and beat in the flour mixture.5. Cover and refrigerate for several hours.6. Position a rack in the middle of an oven and preheat to 350 degrees F.7. Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.8. Place the balls on the cookie sheets spacing them about 2 inches apart.9. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.10. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.11. Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.12. Transfer to racks and let cool completely.13. Repeat with the remaining cookies.14. Store in an air-tight container at room temperature for up to 1 week.
- · 2 cups all-purpose flour· 1/4 teaspoon salt· 1 cup unsalted butter· 1 (8 ounce) package cream cheese· 1/3 cup sour cream· 1/2 cup white sugar· 1 tablespoon ground cinnamon· 1 cup finely chopped walnuts· 1/2 cup raisinsDirections
- 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.
― Edith Hahn Beer,