Topping:
1 /4 cup sugar
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Line a rimmed bak-
ing sheet with parchment and set aside.
Combine topping ingredients in a small bowl,
and set aside.
Combine oil and sugar in a large bowl, and
mix well with an electric mixer. Add the eggs, and
mix until incorporated. Mix in the baking powder.
Add the flour, 1 cup at a time, mixing until just
incorporated (do not over-mix). Stir in the nuts or
chips until uniform.
Form the mixture into two identical logs on the
prepared baking sheet (the batter will be thick).
Bake for about 30-35 minutes, until the logs are
dry and set. Remove from the oven to cool for
about 30 minutes.
Cut the logs into 1/2-inch slices, and arrange
the slices cut-side down on the baking sheet (the
slices may not all fit so you may have to bake
again in batches). Sprinkle the slices with the cin-
namon and sugar (just on one side).
Bake the slices for 10-15 minutes until they
are golden. Remove from the oven to cool com-
pletely. Store in an airtight container for up to
one month. Makes 3-4 dozen mandelbread.
RUGELACH
Dough:
1 cup (2 sticks) unsalted butter, softened
8 oz. (1 package) cream cheese, softened
1 Tbsp. sugar
1 /2 tsp. salt
2 cups flour (plus more for rolling)
Filling:
1 stick melted butter or 1 cup apricot jam or pre-
serves (or other seedless fruit jam or preserves),
melted (heated in microwave oven)
1 /2 cup sugar
2 tsp. cinnamon
1/2 cup ground nuts (meal): walnuts, pecans or
almonds
Topping:
water
sugar
Prepare the dough: Combine butter, cream
cheese, sugar and salt in a large bowl, and mix
until creamy. Add 2 cups of flour, and mix until
a soft dough is formed. Cover the bowl, place in
the refrigerator and chill for 1 hour or more (up
to overnight).
Remove the dough from the refrigerator, and
use a spatula to transfer to a clean surface.
Divide the dough into four parts.
Preheat oven to 350 degrees. Line a rimmed
baking sheet with parchment, and set aside.
On a lightly floured surface, roll one ball into a
thin circle (about 10 inches in diameter). Note: If
the dough is too sticky or soft, add some flour to
the dough round, gather it up and reform into a
ball before rolling out again.
Use a pastry brush to brush some melted but-
ter or jam over the surface of the dough (you
may not use all of the butter or jam in the end).
Sprinkle some of the sugar and cinnamon over
the dough. Sprinkle some of the nuts over the
dough.
Cut each circle into 16 wedges (first cut across,
and then cut each half into 8 wedges). Roll up
the dough into crescents (start from the widest
part of each wedge, and roll toward the center).
Arrange the rugelach on the prepared baking
sheet, and "bend" the crescents to make them
semi-circular.
Repeat with the other balls of dough.
Brush each rugelach with a little water, and
sprinkle with sugar.
Bake for 20-25 minutes until the rugelach are
slightly colored (do not over-bake; the rugelach
will be dry). Remove from the oven to cool com-
pletely.
Transfer to a container, layering parchment or
wax paper between the layers. Freeze for up to
one month. Makes 64 rugelach.
LEMON SLICE-AND-BAKE COOKIES
Cookies:
2 1/2 cups flour
1 /2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
3 /4 cup sugar
1 Tbsp. finely grated lemon zest
1 lemon extract
4 large egg yolks
Topping:
water
coarse sugar (sanding sugar), any color
Whisk flour and salt in a medium bowl. Set aside.
Combine butter, sugar, lemon zest and lemon
extract in a large bowl. Beat with an electric
mixer until creamy. Add egg yolks, and beat until
incorporated. Add the flour mixture a little at a
time until incorporated.
Divide the dough into 2 pieces. On a lightly
floured surface, use the palms of your hands to
roll each piece into a log about 11/2 inch in diam-
eter. Wrap the logs in plastic wrap, and chill until
firm, about 1 hour (up to a day ahead).
To bake: Preheat oven to 350 degrees. Line a
rimmed baking sheet with parchment, and set
aside.
Place about 1/2 cup of coarse sugar on a
rimmed baking sheet, and shake a bit to spread
the sugar.
Unwrap the dough logs. Rub the logs on all
sides with water, and roll in the coarse sugar.
Use a sharp knife to cut logs into 1/4 inch-thick
rounds. Transfer to prepared sheets, spacing
1/2-inch apart.
Bake until cookies are firm and just beginning
to become golden around edges, about 15-18
minutes. Remove tray from oven to cool.
Makes 4-5 dozen cookies.
JULIE'S STRUDEL
Dough:
2 cups flour
1 cup (2 sticks) butter, softened
1 cup sour cream
Filling:
1 /2 cup pineapple jam, melted
1 /2 cup apricot jam, melted
2 cups ground walnuts or pecans (meal)
ground cinnamon to taste
Place flour in the bowl of a food processor. Add
butter, and pulse until the mixture is crumbly.
Add the sour cream, and pulse until the mixture
forms a soft dough. On a lightly floured surface,
form the dough into a rectangle (about 8-inches
long by 5-inches wide), wrap in plastic wrap and
chill for 1 hour up to overnight.
Preheat oven to 350 degrees. Line two rimmed
baking sheets with parchment, and set aside.
Cut the dough into 4 pieces. Roll one piece
into a 1/8-inch thick, 6-inch wide, 10-inch long
rectangle.
Combine jams in a medium bowl, and stir.
Brush some of the jam mixture over the dough
rectangle. Sprinkle with 1/2 cup of the ground
nuts. Sprinkle with cinnamon to taste.
Roll the dough into a tight log, and place
on the prepared baking sheets. Flatten the log
slightly, and pinch together the ends (so the jam
won't leak while baking).
Repeat with 3 remaining dough pieces and fill-
ing.
Bake 55-60 minutes until golden. Slice while
still warm into 1-inch pieces, and cool completely.
Transfer to a container, layering parchment or
wax paper between the layers. Freeze for up to
one month. Makes approximately 36 pieces of
strudel. ❑
celebrate! I
March 2013
C43