- Cooking Time: 15 minutes
- Servings: about 60 cookies
- Preparation Time:
- Dough Ingredients:
- 6 C flour
- Pinch mace
- 4 rounded tsp baking powder (8 level tsps.)
- Pinch salt
- 2 C brown sugar
- 1 C oil
- 3 eggs
- 1 C water
- Filling Ingredients:
- 10 to 16 oz. walnuts
- 10 oz. currants
- Sugar and cinnamon mixture
- Sift together flour, mace, baking powder, salt, and brown sugar.
- Rub oil into flour mixture, as for a pie crust.
- Make hole in middle of mixture
- Lightly beat eggs with cup of water, and mix with flour mixture.
- Divide dough into 4 parts
- Roll out about 1/8” thick.
- Sprinkle with topping
- Roll up, pat down, and cut into 1/2” slices.
- Bake in a lightly greased cookie sheet about 15 minutes at 375 degrees.
NotesPhotograph and comments courtesy of Laurel Wickberg Bailey: "A half recipe made 30 cookies. They don't look the way Grandma's used to, her's seemed to have more dough, less filling but I followed the recipe to a T (other than halving it) and they're delicious!"
Rolled cookies are also called Rugelach (רוגעלך).
Rugelach is a traditional Jewish food eaten any time of the year (including Shabbat and Hannuakah).
This version is kosher as it does not use milk or butter.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
HalFire: A Passion for HotWings!
Second Grade Holiday CookbookSee More
Delicious Fudgy Black Bean Brownies
Steamed vegetables saladSee More