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:

  1. 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!
  2. 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.
  3. 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

  1. Add the butter and cream cheese to the bowl of a food processor and process until well combined.
  2. Add the flour and salt and pulse just until the dough comes together in a ball (being careful not to overmix)
  3. 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.
  4. When you’re ready to bake, preheat the oven to 350o and line cookie sheets with parchment paper.
  5. 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).
  6. 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).
  7. Dollop 3-4 tbsp of Nutella onto the dough and use an offset spatula to spread into a thin, even layer.
  8. 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).
  9. 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.
  10. 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.
  11. 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.
  12. Bake for 20-25 minutes, until they are golden brown.
  13. Repeat with the other disks of dough.