Aunt Fanny’s Rolled Cookies (Rugelach)
6 C flour
4 rounded tsp baking powder (8 level tsps.)
2 C brown sugar
1 C oil
1 C water
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.