You don’t have to celebrate Hanukkah to enjoy Rugelach. I found this surprisingly easy and soft Rugelach recipe on the Kosher.com web site. The children loved rolling up the cookies. The kids and I made larger cookies by cutting each circle into eight triangles and baked them for a few minutes longer.
You will Need:
1 cup water
1 cup oil
2 tablespoons Gefen Vanilla Sugar
3 tablespoons sugar
4 cups flour
2 teaspoons Baking Powder
Powdered Sugar (optional)
Filling: Apricot Jam and Cinnamon
What to Do:
1. In a medium-sized pot, heat water and oil until beginning to boil. Remove from heat and add sugars to pot.
2. Combine flour and baking powder and add to pot, stirring with a spoon until the ingredients are well combined and the dough comes together. Set aside to cool a bit.
3. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
4. Divide dough into four equal parts. Working with one part of dough, roll out thinly into a circle. Spread with filling of choice and cut into 8 even triangles (pizza-slice style). Roll up each triangle, beginning from wider end, and place on Parchment-lined baking sheet. Repeat with remaining dough.
5. Bake for 30 minutes, or until just beginning to brown at edges. Transfer to wire racks to cool.
6. Once cool, sprinkle the cookies with a little powdered sugar if you want to.
References:
Photo by Stephanie Felzenberg
bethebestnanny.com 
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