Make 'em all - Part 3 (The Trilogy Ends)

This is the final recipe in the "Make 'em all" trilogy and I must admit my favorite and most adapted recipe. :)  The original recipe called for walnuts and maple syrup. I didn't have either, so I substituted roasted hazelnuts and honey.  I really loved the outcome and so it will stay that way in our house!
And now for your history lesson..... Rugelach is a traditional Jewish pastry which originated among the Ashkenazi Jewish communities along the Rhine river in Germany. The name is Yiddish and when looking at the root meanings, it refers to "little twists" or "little corners", which is a very descriptive name for these little rolled cookies!  Another favorite name was coined by our friend Kyle, "grown up honey-nut Cheerios".

This is another great recipe to pair with a great cup of coffee or tea, along with finding a "little corner" of your own and curling up with a good book.

Honey-Hazelnut Rugelach 
Ingredients:
Dough:
4 ounces (half of an 8 ounce package) cream cheese, softened
1/3 cup unsalted butter, at room temperature
1/4 cup sugar
2 Tbsp honey
1/4 tsp. salt
1 egg yolk
1 1/2 cup of flour (I used white whole wheat)
Filling:
1 Cup finely ground hazelnuts
1/3 cup sugar
2 Tbsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Topping:
1 egg white
1 tsp. water
1 tsp sugar

Method:
1.) Prepare dough by beating together cream cheese, butter, sugar, honey, salt and egg yolk.  Beat until smooth.  Then beat in flour until just blended.  Shape dough into a ball.  Wrap and refrigerate until firm (about 2 hours).
2.)  Prepare filling by stirring together hazelnuts, 1/3 cup sugar, honey and spices.
3.)  Grease 2 large baking sheets and preheat oven to 350 degrees.
4.)  Divide dough in half.  Roll half of the dough out on a lightly floured surface.  Roll to 1/8 inch thickness.  Cut dough into a 10 inch circle.  Spread circle with half of the nut mixture.  Cut dough into 16 equal pie-shaped wedges.
5.)  Starting with the outer edge, roll up the wedge and place cookies, point side down, on baking sheets.
6.)  Repeat steps 4 & 5 with remaining dough.
7.)  Lightly beat egg white and water together and brush over the tops of the cookies.  Then sprinkle lightly with the tsp. of sugar.
8.)  Bake for 15-20 minutes, or until lightly golden.  Cool on wire racks.

Click here for printable version

Make 'em all - Part 2

This is the second of the "Make 'em all" trilogy that began with coffee cake.  This recipe appealed to me right away because it looked incredible and it includes hazelnuts.  I adore hazelnuts and their flavor. As I've stated before, the picture draws me in first.  It's how I decide that I want to make it. Occasionally the ingredients will dissuade me, but often times not.  In this one, the ingredients just solidified my desire to make it.  It also made my house smell INCREDIBLE while it baked!!!This one is not incredibly sweet and can be somewhat dry, yet hugely flavorful.  I would recommend pairing it with a great cup of coffee or tea for an absolutely wonderful time of relaxing indulgence.

Indulge and Enjoy!

Hazelnut Shortbread 
Ingredients:
3 cups cake flour or regular flour (I used white whole wheat)
3/4 cup powdered sugar (also called 10X sugar - never knew that!)
1/2 cup hazelnuts, toasted and ground
1/4 tsp. salt
1 1/4 cups unsalted butter, cut into small pieces
2 ounces of semi-sweet chocolate, melted (I used chocolate chips)

Method:
1.)  Pre-heat oven to 325 degrees
2.)  Stir together flour, powdered sugar, hazelnuts and salt in a medium size bowl.
3.)  Cut butter into flour mixture with fork or pastry blender, until it resembles coarse crumbs.
4.)  Knead mixture together until it holds together and then divide dough in half
5.)  Place each half on an ungreased baking sheet and pat out into 9 inch circles, then crimp edges.
6.)  Cut each circle into 12 equal wedges, but do not separate.
7.)  Bake in 325 degree oven for 30-35 minutes, or until golden brown.
8.)  Drizzle with chocolate, if using, when shortbread is hot.
9.)  Cool 10 minutes, then recut to separate wedges.  Cool completely

Click here for printable recipe.