To ready ourselves for gift-giving (and cookie-eating) season, we've declared this week Cookie Week. We'll share recipes and tips about cookies of all kinds, be they spicy or chocolate-y, chewy or crunchy, round or square. Mix up some dough and join us.
I adore making rugelach at this time of year, when a lot of family and friends are often around. It's incredibly easy to make the basic pastry for these tasty treats (which is super buttery and flaky to boot) and you can keep it in the fridge for weeks in case you have any spur-of-the-moment cookie cravings.
Since this recipe makes enough dough for 4 batches of cookies, you get the chance to experiment with flavors a bit -- I usually like to use different fillings for each batch by swapping in different spices, nuts, chocolates, or jams. Here I've instructed for enough filling for all 4 disks of dough, but feel free to change it up however you like.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com