Original Rugelach Cookies, Colorado Flowers & Randi’s Nostalgia

by on October 8, 2009

Randi Levin’s emails always arrive with a photograph of whatever has caught her attention last – a butterfly, spring greenery, autumn leaves – allowing us a peek into the high mountains of Colarado where she lives.


Randi's butterfly

Like Jigyasa and myself, Randi is also a collector of grandma recipes. As she shares the recipe of Rugelach Cookies, she reminisces, “Some of my favorite memories are in my Grandmother’s kitchen, where the fragrance and flavors of love were always present. I treasure the visual memories of climbing up onto her counter and helping her bake whatever we were in the mood for, especially these little cookies, a personal favorite. I would watch as she rolled the dough into little crescents, then once I got older, she instructed me how to roll them just right and tight, ensuring that they would look just like hers. Today, whenever I make a batch, I know that she is still here with me, helping me spread the preserves just right, while her loving hands help me roll the dough just as she did so long ago.”


Ingredients for Rugelach Cookies

  • ¾ cup sugar or sugar substitute
  • 2 tablespoons cinnamon
  • Mix the sugar and cinnamon together and set aside, you may use more than indicated if you wish.
  • 2/3 cup jam or sugar-free jam set aside. (I think apricot or raspberry work best, but any flavor works well.)
  • 1 cup (2 sticks) butter
  • 7 ounces cream cheese
  • 3¼ cups flour
  • 1 cup raisins and/or chopped nuts or mini chocolate chips (If choosing to use chopped nuts, the pieces must be very small)
  • 3-4 tablespoons of milk


  1. Mix together 1 cup of butter with the cream cheese and the flour.
  2. Divide the dough in half, roll each half into a ball, flatten each ball slightly and wrap in cellophane/clear film. Refrigerate each ball of dough for half an hour or longer, as this helps make the dough easier to handle.
  3. Preheat oven to 375 degrees F.
  4. Roll out 1 ball of the dough onto a lightly floured surface or on un-floured wax paper until circular and about 12-14 inches around.
  5. Cut the prepared dough circle into 10-12 triangular sections. Do not separate sections.
  6. Spread ½ of the jam lightly all over the circle. Leave about a ¼ inch from the edge of the dough empty, spread ½ of the raisins, nuts and/or chips around the dough. Sprinkle entire circle generously with cinnamon sugar.
  7. Grease 2 cookie sheets.
  8. Roll each section up tightly like a croissant, starting at the outer edge. Pinch the final point slightly so it sticks to the dough.
  9. Repeat this process with the remaining dough.
  10. Place each cookie onto the prepared cookie sheets.
  11. With a pastry brush, fork or fingertips, brush each cookie lightly with the milk. Sprinkle about ½ a teaspoon onto the top of each cookie.
  12. Bake 14-16 minutes or until golden brown.
  13. Remove the cookies from the baking sheet within a minute, cool and enjoy.

The cookies should be a bit crunchy on top but softer in the middle. Have fun making Rugelach Cookies.

Share...Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on Facebookshare on Tumblr

Previous post:

Next post: