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Lora
Brody's Rugelach Recipe
Makes
4 dozen, 2-1/2 inch cookies
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 These are, without a doubt, the best
rugelach I've ever tasted, and, to my mind, there is no point whatsoever in
improving on perfection. From my friend Lora's wonderful book Cooking
with Memories, this recipe was passed down to her from her mother.
One of the reasons
these rugelach are so special is that the dough itself contains a little
sugar, making it softer and more cozy and buttery than the usual. Then there
is the extra zing of tartness from the apricot preserves and the sweet,
sharp sting of lots of plump golden raisins. As I mentioned, perfection! As
Lora warns: "Beware, you can't eat just one!" |
