My friend hosted an end of Passover celebratory dinner for all of her Jewish and non-Jewish friends alike. Since during Passover, any foods that are leavened (grains risen through a biological fermentation process) are forbidden , she made sure these foods were in abundance at the dinner party, including bagels and noodle kugel, and she couldn’t leave out the brisket! While this was no traditional Passover event, I was excited to experience my first Passover party nonetheless. And since the whole focus of the dinner was essentially on carbs, I jumped at the chance to make my mom’s delicious rugelach cookie recipe. Actually, these cookies are kosher for Passover since they do not contain yeast or any other leavening agent for that matter–score! So feel free to make them for any upcoming Jewish occasions, or if you just feel like a big bite of cinnamon-sugary cream cheese heaven. Ironically, they are a Christmas cookie staple in our house. 🙂
Rugelach Cookies (Difficulty-Intermediate; Makes 4 dozen cookies)
- 8 oz. cream cheese, at room temp.
- 2 sticks unsalted butter, at room temp.
2 c. all-purpose unbleached flour
- 1 c. sugar
- 2 tsp. cinnamon
1 c. finely chopped walnuts