I’ve been off work this week and basically reverted to #lockdownlife while I try not to get sick before Christmas. What better way to pass the time than to make some super fussy cookies?
Now, I normally stay away from any type of labour intensive cookies that you have to roll out, cut out, or fill, unless they are extremely delicious (Exhibit A). But because I had nothing but time, I decided to try three new recipes:
- Pistachio Thumbprints with Raspberry Jam – this is actually my CEO’s recipe that he made for us (virtually) for our holiday party this year. I made a couple of small changes by using almond extract instead of vanilla, chopped pistachios instead of walnuts and seedless raspberry jam. I normally LOATHE making thumbprint cookies because they always crack on me, or the thumbprints bake out, but these were absolutely perfect!
- Snuggly (or Grumpy) Gingerbread Friends – I saw this idea on Arley Cakes Instagram and knew I had to copy it right away. I used my go-to Gingerbread Cookie recipe from Sally’s Baking Addiction, popped a Teddy Graham on top, and gently stretched the arms around them. Gingerbread is my least favourite cookie to eat, but these were too cute to pass up.
- Nutella Rugelach – I made rugelach once before about 10 years ago when The Smitten Kitchen Cookbook came out and just remembered them as super messy and fussy to make. Then this year I became obsessed with the idea of a Chocolate Babka Rugelach recipe behind the NYT Cooking paywall and took matters into my own hands. My friend Jess suggested the SK recipe, and I had a jar of Nutella in my cupboard, so I was in business.
So yes, rugelach are just as time consuming and messy as I remember, BUT they are also extremely delicious and therefore worth all the fuss! They have a rich and flaky (almost salty) dough that gets wrapped up with Nutella, and get a little crispy on the outside and stay super soft and tender on the inside. I can’t believe I’ve been sleeping on these cookies for so long. If Champagne & Cookies ever comes back, these will be #1 on the list!
Nutella Rugelach
Source: The Smitten Kitchen Cookbook
Ingredients
Dough
- 1 cup (2 sticks) butter, room temperature
- 8 oz cream cheese (1 pkg), room temperature
- 2 cups flour
- 1/2 tsp salt
Filling
- 2/3 cup (approx) Nutella
To Finish
- 1 egg
- turbinado sugar
Directions
- Add the butter and cream cheese to the bowl of a food processor and process until well combined.
- Add the flour and salt and pulse just until the dough comes together in a ball (being careful not to overmix)
- Split the dough into three pieces, forming each into a disk and wrapping in plastic wrap. Place in the fridge to chill for at least 2 hours or overnight.
- When you’re ready to bake, preheat the oven to 350o and line cookie sheets with parchment paper.
- Take one of the disks of dough out of the fridge and place it on top of a large piece of parchment paper that has been sprinkled with flour (this is going to prevent Nutella from ending up all over your counter… learn from my mistakes).
- Roll out the dough into a large, thin circle, aiming for 12″ in diameter. Use a large plate (or just eyeball it) and a pizza cutter to trim the dough into a circle. (Deb says this isn’t necessary, but I did this for one batch and the cookies looked way cuter).
- Dollop 3-4 tbsp of Nutella onto the dough and use an offset spatula to spread into a thin, even layer.
- Slide the whole thing onto the back of a cookie sheet and place in the fridge for about 20-30 minutes (Again, Deb doesn’t say to do this, but I found it WAY easier and neater to roll up the dough when it was cold).
- Take out the chilled dough, and use a pizza cutter to slice into 12 wedges, and separate them slightly after they’ve been cut. You can chill the dough again here if you find it’s getting soft.
- Roll up each wedge tightly, and place on the prepared cookie sheets, making sure the tip of the rugelach are tucked underneath so they don’t unravel in the oven.
- Whisk the egg with a splash of water, and brush it over the top of each cookie (being careful not to smudge the Nutella) and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, until they are golden brown.
- Repeat with the other disks of dough.
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