Rugelach

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The combination of flavors is superb. I live in a very humid (75% part of the country and I should have added a half a cup of flour to the dough. The cookies were very tasty but looked a little melty.

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I like the proportions and ingrdients of this recipe, but for better results, I use both cold cut butter and cold cut cream cheese in a pulsing food processor, it produces a lighter product. Also, instead of rolling from a triangular shape, I got better resuld by cutting a retangular shape before rolling..less mess, less waste and a prettier final result. But I would not change the ingredients.

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I found this recipe in 2010 and couldn't wait to get crackin' at them. So my mom and I made a batch. My oh, my were they so good. So we wanted to try them in raspberry. I wanted to do chocolate. So needless to say these delicious little morsels are a go to holiday favorite.

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I just got done making these cookies for probably the fifth time as well. I do like them but I wouldn't classify them as necessarily easy. They are time consuming and it is important not to skip any of the chilling time. It also is important to remember to use parchment paper as the cookies' filling tends to ooze out and they are terrible to try to get off of a baking sheet without parchment. One of my favorite cookies and a Christmas must. Enjoy!

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I made this for my special someone and he loved it!!!!! He couldn't stop raving about it. The next day I made it for my co-workers and they loved, loved, loved it!!!! I've made this 5 times over....

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OMG! I made these 2day. They came out sooooooo good! But instead of apricot I used red raspberry. Thanx Ina!!!!

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These are delicious!!!! They are so worth the time and effort! I followed the recipe exactly, except instead of apricot preserves, I used triple berry preserves by smuckers. It was delicious!!! It's also convenient that you can freeze part of the dough for later on. Thanks Ina!

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these are so good. Ina u r the best. cannt wait for my husband to try these.

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The rugelach taste like a rugelach should. Yummy. The only thing is that my rugelach did not come out flaky but rather crumbly and they came out pale, not golden brown like Ina's.

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They taste fantastic, and they're fun to make, but the jam oozes out and the rugelach stick to my cookie pan. What do you do about that??