Golden Rugalach

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Not much taste to these cookies! I found them easy to make but I think they need more sugar. I made this recipe for a cookie contest at work and on one liked them. Everyone said they were blah! I reviewed the recipe to see if I left out an ingredient or some how messed them up but I didn't. I'll stick to Ina's recipe.

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I just bought a 13-cup food processor and had to try out this recipe. I had raisins, but not the golden kind. Other than that, I followed the recipe and it turned out great! I made 3 rolls, baked the first one, cut the other rolls in half and froze them for later. The first time I cut them as per the recipe, but my family felt it was too much--they prefer bite-size, so the next time I baked some up, I slice them about 1/2 inch thick. I loved the dough, and am looking forward to trying other fillings like mini chocolate chips, cinnamon and pecans, .... Yummy!

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I searched for a rugalach recipe because my grandmother used to make it, but she used live yeast. This recipe is a great alternative if you don't want to use live yeast for the dough. Great cookie!

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I've made this recipe every Hanukkah and Christmas for the last 5 years. I get rave reviews every time. I think the golden raisins really give this recipe an extra something special.

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Loved this recipe... well a portion of it. I used the ingredients in Barefoot Contessa's rugelach recipe and the method on this recipe. All turned up PERFECT. What great taste. See my review on the other recipe.

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I have made these for three or four years now for Christmas, and while they take a couple steps, THEY ARE WORTH IT! So perfectly balanced. Buttery, sweet, slightly tangy with a nice bite from the nuts . I use a combination of walnuts/hazelnuts/pecans...depending on what's on sale or what I want to use up.

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These are so tasty and easy to make! I've made them every Chanukah for family and friends since Food Network sent out the recipe for 12 Days of Cookies. Delicious and addictive! My recommendation to everyone is to make at least 3 batches because one will be gone within hours of baking them.

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This makes the best desert for a big holiday party or small.

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I make these every so often and double the ingredients because everyone loves them! This is time consuming, but worth the time and effort. I have used black berry, apricot pineapple, and apricot preserve. I save the rolls in the freezer to take out when ever we are craving these bad boyz!

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This was pretty good and pretty easy. I used dried cherries and it turned out well. One of the reviewers was going to try and bake them whole then cut it into sections. I did this with one roll. It is pretty hard to cut without breaking or having the crust flake off. Stick to cutting the rolls prior to baking. (and do use parchment paper