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Aunt Fanny’s Rolled Cookies (Rugelach)

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


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


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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