Dorie Greenspans Rugelach Secrets NPRSometime during the first year of my marriage, I visited my mother in law in her kitchen. There she was, listening to the radio, whistling she is a formidable whistler and rolling cream cheese dough around raisins and nuts to form the crescent shaped cookies known as rugelach. I was spellbound Id had no idea that rugelach could be made at home. As far as I knew, rugelach, like ketchup or ships in bottles, were made only in laboratories. But here was my mother in law shaping the cookies with ease. And a short time later, there I was, eating them with ease. These cookies werent like the rugelach my mother bought every week at the local German bakery they were much better. I was so excited I asked for the recipe. My mother in law wrote it out in her precise hand on a 3 x 5 index card. Walgreens. com Americas online pharmacy serving your needs for prescriptions, health wellness products, health information and photo services. Do you ever have those moments when you just need a warm chocolate chip cookie, but dont feel like making several dozen I know I do, which is why I am happy to. Hot Cocoa Packet Templates' title='Hot Cocoa Packet Templates' />And, as she wrote, she told me that this recipe was not exactly the same as the one her mother used, that it had come from Mrs. Strauss, her next door neighbor, and that she was sure Id have no problem making the cookies as long as I didnt overmix the dough. She was right. I was a newcomer to the world of baking, but I had no problem with the dough, the only potentially tricky part of the process. Since then, Ive made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. Ive also made a few other changes to the recipe. While my mother in laws rugelach were filled with cinnamon sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate. This is a very old recipe, and I have no doubt that everyone who has made it has added or subtracted a little bit to make it her own and my mom in law, Mrs. Strauss, and I expect you to do the same. For the Dough. 4 ounces cold cream cheese, cut into 4 pieces. I prefer pecans, but you can use walnuts or almonds14 cup plump, moist dried currants. For the Glaze. 1 large egg. For the Filling. 23 cup raspberry jam, apricot jam or marmalade. Makes 3. 2 cookies. TO MAKE THE DOUGH Let the cream cheese and butter rest on the counter for 1. Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 1. Then process, scraping down the sides of the bowl often, just until the dough forms large curds dont work it so long that it forms a ball on the blade. Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. Wrapped airtight, the dough can be frozen for up to 2 months. TO MAKE THE FILLING Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together. Line two baking sheets with parchment or silicone mats. Silicone baking mats are great for rugelach. TO SHAPE THE COOKIES Pull one packet of dough from the refrigerator. Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert With step by step pictures and detailed description. If it is too firm to roll easily, either leave it on the counter for about 1. On a lightly floured surface, roll the dough into an 1. Spoon or brush a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Zakka Life is a craft and lifestyle blog which is updated weekly featuring craft projects, printables, Japanese craft books and design. This category contains a wonderful variety of crafts that would also make great gifts Some can be made independently. Some will require a little help. Nothing says, I love you like a personal handmade gift from a child. Whether it is a scribbled note, an abstract painting, or simple words of affirmation, kids. Dorie Greenspans Rugelach Secrets Forget the lastminute shopping, put down the tinsel, and never mind the horde of relatives on the way. Its time to. Browse morning message resources on Teachers Pay Teachers, a marketplace trusted by millions of teachers for original educational resources. Hi Absolutely adore the mug rugsvery happy, cheerful AND useful. Do have a question thoughdoes no one else dribble their hot chocolate and cocoa. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch. Using a pizza wheel or a sharp knife, cut the dough into 1. The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 3. The cookies can be covered and refrigerated overnight or frozen for up to 2 months dont defrost before baking, just add a couple of minutes to the baking time. GETTING READY TO BAKE Position the racks to divide the oven into thirds and preheat the oven to 3. F. TO GLAZE Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar. Bake the cookies for 2. Transfer the cookies to racks to cool to just warm or to room temperature. SERVING Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam and fruit filling, not overly sweet, and they are even good with sparkling wine. STORING The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months. How To Make Royal Icing For Piping Flooding Cake. Journal. com. I have received many questions about how I make my royal icing. I make royal icing with egg whites pasteurized since meringue powder and dried egg white powder is not very common here in Denmark. Some of the cake decorating shops may have it though, but I stick to the egg whites. If you know how to make royal icing, but are having trouble getting it runny for flooding your cookies, this step by step instruction might be helpful to you. I can tell that I always start out with a stiff royal icing and then I thin it down with water so its either soft for piping or runny for flooding. I swear by my royal icing recipe and wont use any other method to make royal icing. Always remember to cover up your royal icing with either cling film or a wet cloth as this will prevent the royal icing to dry out. Also if your icing gets too thick add water or if it is too wet add more icing sugar. So here is the tutorial on how to make royal icing. This is what I use 2 egg whites. Not all may be used1 tsp lemon juice. Large bowl. Handheld mixer with hooks or stand mixer with paddle attachment. Cling film. Step 1 Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer. Step 2 Keep adding the icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hookspaddle in it, you can use it for piping. Step 3 When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get stiffer. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge. Runny icing If you want to make runny icing for flooding cookies or making run outs then take some royal icing stiff made into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing it thin and liquid. Win 500 Keygen. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it rest for 3. Then give it a slow stir and you have reduced the number of air bubbles in your icing. You can use this royal icing for cookies As mentioned before royal icing is great for flooding cookies. See my how to flood cookies with royal icing tutorial to learn this decorating technique. You can also visit my tutorial section if you want to learn how to make other icings and frostings. I hope this piece on how to make royal icing for flooding and other occasions was helpfulI know how tricky it can be to keep your royal icing runny and useable. The trick is to keep adding water to the icing to thin it out to the correct consistency. Again, if you make your icing too watery you can usually fix it by adding more icing sugar. If the term icing sugar is new to you, its just another name for powdered sugar or confectioners sugar. Dry royal icing is a pain to work with and it can be tricky to decorate a cake with icing that isnt applying right. Perfecting royal icing can take time but dont get frustrated. Comment any questions you have and I will be sure to answer them to my best ability.