Aunt Fanny’s Rolled Cookies (Rugelach)
INGREDIENTS
  • Cooking Time: 15 minutes
  • Servings: about 60 cookies
  • 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
DIRECTIONS
  1. Sift together flour, mace, baking powder, salt, and brown sugar.
  2. Rub oil into flour mixture, as for a pie crust.
  3. Make hole in middle of mixture
  4. Lightly beat eggs with cup of water, and mix with flour mixture.
  5. Divide dough into 4 parts
  6. Roll out about 1/8” thick.
  7. Sprinkle with topping
  8. Roll up, pat down, and cut into 1/2” slices.
  9. Bake in a lightly greased cookie sheet about 15 minutes at 375 degrees.
RECIPE BACKSTORY
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.