Tuesday, June 26, 2012

Ethnic Cookies are good anytime of the year.

I came across a recipe for a cookie my friend used to make years ago and bring to work.  It's a Rugelach cookie.  I believe this cookie is an Eastern European treat.    Her recipe was a bit complicated so I tried it a different, easy way and boy oh boy, it was delish!
Instead of making the dough,  I used two rolled up pie crusts.  The filling usually is dried fruit with apricot preserves.  I used cinnamon, nuts and not only apricot preserves, but raspberry.  They were unbelievably easy and excellent tasting.  The recipe is attached.  They are a favorite around this house!

Rugelach Cookies

½ c brown sugar
¼ c walnuts chopped
¼ c mini chocolate chips
2 Pillsbury Ready to use Pie Crust rolls
½ c apricot or raspberry preserves

Unroll the two dough rolls.
Cut each in half.
Separate so you have 4 halves
Mix the brown sugar, walnuts and chocolate chips.
Spread 2 halves of each crust with apricot or raspberry preserves
Sprinkle the sugar mixture over each half of the dough.
Roll the dough starting at the rounded edge to the straight edge.
Press gently.
Cut each roll into 1 inch pieces and arrange on parchment paper cookie sheet

Bake 350 degree oven for 17 minutes, or until lightly browned.
The filling will spread out when baking.  Let them cool completely on the parchment paper.  Remove each cookie and break off the extra filling that melted.

Makes 32 cookies.

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