RUGELACH COOKIES

You can use a food processor to make the pastry dough, then big circles of the dough are rolled out – it’s not necessary they be perfectly round – then the nut filling is spread over top. The dough is cut into wedges, rolled up and baked. Easy-peasy.

You will find them at their best the very first day you make them – warm from the oven they will absolutely melt in your mouth.Although you can store them for up to a week they lose some of that lovely outer crispness that makes them so exceptionally good. They also freeze well.

Ingredients :

• 2 cups all-purpose flour, plus more for dusting
• ¼ teaspoon salt
• 8 ounces cold cream cheese, cubed
• 1 cup cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 egg yolk
• confectioners' sugar, for dusting

Filling:

• 2 cups walnuts
• ¼ cup melted butter
• ¼ cup honey
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
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Instructions :

1. To the bowl of a food processor add the flour and salt; pulse a few times to combine.
2. Add the cubes of cream cheese and butter, pulse until coarse crumbs form.
3. In a small bowl whisk together the vanilla and egg yolk. Add it to the processor and run it until the dough starts to clump together and form large pieces.
4. Lightly dust the counter or a cutting board with flour, turn out the dough and gather it up into a ball. Divide the ball into four equal portions and flatten each one out into 1-inch thick disks. Wrap each one separately in plastic and refrigerate the dough for 1 hour.
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