Anomaly Vineyards

A Berkeley, California transplant's view of becoming an Accidental Vintner.

Nana Would be Proud

Seth and Lisa would have made Nana Goldfarb proud with the Rugelach cookies they made - in fact, the ones they made were far tastier than Nana's (I didn't say that, did I?). Chantico.

Nana Goldfarb’s Rugelach

8 oz. cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1/4 cup granulated sugar, plus 9 tbsp
1/4 tsp kosher salt
1 tsp vanilla extract
2 cups all-purpose flour

Filling: 4 tbsp granulated sugar
4 tbsp cocoa powder

Topping: 3 tbsp sugar
1 tsp cinnamon

Cream the cream cheese and butter in electric mixer until light. Add 1/4 cup sugar, salt and vanilla. With the mixer on low, add the flour until just mixed. Pour dough out and form into ball. Cut the ball in fourths, wrap each piece and refrigerate for one hour.

Roll each ball into 8-9" circle. Sprinkle on mixture of sugar & cocoa powder. Cut the circle into 12 wedges. Beginning with the wide edge. roll up each triangle. Place the rugelach, with the ends tucked under, on parchment-lined baking sheet. Chill cookies for 30 min. Then brush tops of each cookie with an egg wash and sprinkle with cinnamon/sugar mixture. Bake 15-20 min. at 350 or until lightly browned. Cool on wire rack.


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