Yield: Yields about 2 pounds 10 ounces dough.
This recipe produces enough dough to make one batch each of Classic Rugelach, Caramel-Glazed Cardamom Palmiers, and Brownie Bowties, for a total of six dozen cookies. Don’t chill the dough for more than a couple of hours, as it becomes too hard to roll. If you must chill it longer, leave it at room temperature until it’s pliable before proceeding.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I make these every Christmas, they have become favorites among family and friends. I love being able to make a few different types of cookies from one dough.
This has become a Holiday favorite for me. All three cookies are excellent. They are easy to make and, if you don't eat them before your guests arrive, they are very popular on your dessert tray.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?