The Food We Miss
An excerpt from an unpublished cookbook
Submitted by Sarah Sonenshine. This recipe is a food that I started making for my family, especially my grandpa and dad. Baking rugelach became a really fun thing for us to make and share wholesome memories. Rugelach is a traditional Jewish cookie … at least that is what the “normal” recipe is supposed to be. My specific recipe is not traditional because my grandmother was very old at the time we transcribed it from her. The instructions aren’t very clear and we had to figure it out for ourselves.
Ingredients
- 1 stick softened butter
- 2 tablespoons cooking oil
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ cup water with 1 tablespoon brandy or juice
- ¾ cup sugar, plus 1 tablespoon for topping
- 1½ cup flour
- 2 eggs
- Pinch of salt
- Options for filling: nuts, jam, honey, sugar, raisins or anything you think might work well.
- Up to 2½ cups flour additionally
Preparation
Add all ingredients to a bowl, then knead mixture with hands or mixer, adding flour ½ cup at a time to make a thick, dough ball that doesn’t stick to the bowl.
Cover and refrigerate for 1–2 hours.
Preheat oven to 350°F and prepare cookie sheets with parchment paper.
Mash nuts (if using) in a food processor or by hammering nuts in a plastic bag.
On a floured surface, roll dough into multiple smaller rectangles, about the size of ½ a piece of notebook paper about ¼- to ½-inch thick.
Spread jam, honey, nuts, sugar, raisins, or any other toppings to the center third of the dough rectangles. Fold one side of the dough over the toppings. Spread more toppings on top of the folded bit, then fold the other side of the dough over.
Place on cookie sheet and make diagonal slices across the top of the roll.
Brush rectangles with melted butter or beaten egg as a glaze. Sprinkle with granulated sugar.
Bake for 25 minutes, then cut into cookies on the diagonal lines directly after baking. Cool on a wire rack and share with those you love.
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