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Aunt Fanny’s Rolled Cookies (Rugelach)


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Serves about 60 cookies | Prep Time | Cook Time 15 minutes

Ingredients

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.


Pairs Well With


Notes

Photograph 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.

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