Okay, technically this is not rugelach. It's shortbread trimmings, rolled thin, and then covered with things that I would use in rugelach. In this case I've spread half the dough with home made cranberry-meyer lemon marmalade and then sprinkled it all with bittersweet and milk chocolate chips and chopped pistachios--roasted and salted, of course. After I baked the dough, we cut it with a bench scraper while it was still warm. Hence we had a 100% yield on our shortbread dough and a small variety of yummy cookies.
Years Past
January 17, 2005
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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
