Rugelach cookies just happen to be some of my all time favorite- top ten- can't live out cookies, so I was more than thrilled to learn this recipe was next for the first week of March. Feeling a little adventurous, I decided to make three different variations of the cookie along with the original - one with orange marmalade and mini chocolate chips, one with raspberry jam, salted pistachios, and dries cherries and the last one with semisweet chocolate, shredded coconut and toasted almonds. The original version was made with the apricot lekvar (an apricot almond butter), toasted walnuts, and raisins. They all turned out wonderful with the buttery cream cheese dough, sprinklings of cinnamon and brown sugar and delectable fillings. If you have any other flavor combination ideas for rugelach, please share! You can find the recipe on Jessica's My Baking Heart. I love her photo of the three cookies on the plate with the rest of them on the cooling rack in the background- great shot!
The Original Version with Apricot, Walnuts and Raisins