Every once in a while, a recipe is so wonderful, it must be shared. Every once in a while, the story behind it is a beautiful one, and almost rivals the recipe-almost. That is the case with this recipe. The cookie itself is ethereal. The dough is light, the filling is delicious, the flavors come together perfectly. It requires time and effort without being drudgery. They’re fun to make and even more pleasant to eat.
The story behind them; the story is just beautiful. One of Tim and I’s best friends, the woman who was my “matron of honor/witness/awesome person for taking the day off on a whim to watch us get married” Jenn (you can see a very preggers Jenn on my About Me page) gave me this recipe. It’s not just any recipe. The recipe is from her mother.
Her mother, Sheila, was one of those people who everyone wanted to be around. She never ran out of hilarious, fun, and heartwarming conversation, and always made you feel comfortable and included. The first time I met her, I was probably 300 lbs, and she said to me “you are just so beautiful”, and she meant it. She really saw wonder and beauty where others could not. My husband oft referred to her as “second mom” or “the other mother” or just “mom”.
Though I am sure it is still an ongoing journey, I am in awe of how they have come together as a family. Not only to just continue on and seek a “new normal” living without Sheila, but how, Jenn in particular, has risen to the occasion. Helping out her dad, running a household, being a dear friend to so many, and it sounds silly, but it can be so important, baking treats for Hanukkah.
I have heard about these cookies for years, never having tried them. I have always wanted to; but somehow, I just never got around to it. Jenn and I frequently discuss recipes, and her mom’s rugelach was obviously one of her favorites. I now understand why. I am so grateful that Jenn shared this special recipe with me and allowed me to share it with all of you.
I really hope that you enjoy these as much as my family did, and how Jenn and her family have for so many years.
Batch 29, Apricot Rugelach
I made the entire dough recipe in the food processor, first grinding the nuts and then switching out the sharp, grinding blade for the dough blade. It worked really beautifully.
- 2 sticks of butter
- 3 cups of flour
- 1/2 lb cottage cheese
- 1/4 cup sugar
- 1/2 cup orange juice
- 1 cup ground nuts
- -apricot or your favorite jam
- white raisins-optional
- Combine first six ingredients
- separate into 3 round disks
- chill overnight
- roll each disk into a 1/4" thick circle
- sprinkle dough with cinnamon and sugar all over
- cut each round disk into triangle, pie shaped pieces (about 16)
- dot each pie piece with apricot jam at the widest part
- roll into crescents
- bake at 350F for 25 minutes-WATCH them, they can burn.
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