Yield: Yields about 40 cookies.
These buttery, flaky cookies feature a jewel-like filling of jam and a dusting of chopped pistachios.
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Make Ahead Tips
The filled dough logs can be wrapped well and frozen for up to 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Make a half-batch of dough if your food processor is small.
Rugelach is my favorite cookie. I love all varieties, fruit, nut, chocolate....1. I prefer my rugelach rolled into crescents.2. I would put most of the nuts INTO the cookie, and save more nuts to top it. I hate losing nuts onto my lap or napkin, when they should be in my mouth!Very small adjustments indeed to a fabulous recipe.
Excellent recipe - easy and delicious. BUT such a shame that as a magazine subscriber I can't print out the recipe from on-line site for my own notebook without paying even more money to Taunton. Most magazines offer you a code with your subscription that gives you full access to the web-site. It's basically not worth getting the paper sent to me if I don't have full access to the web. Next year I'll just do the online subscription and read the current issues in the bookstore for free. The page in the current issue won't copy because it's reversed on a pink background.
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