- 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.
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