cream, butter, and salt. Cook, stirring frequently, until the mixture begins to simmer,
about 3 minutes. Reduce the heat to medium-low and cook, stirring frequently, until
thickened, about 15 minutes. Remove from the heat, stir in the rum and vanilla bean
seeds, and transfer to a bowl. Let cool to room temperature, then cover and refrigerate
until firm, about 1 hour.
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a food processor, combine the flour, cornstarch, and salt and pulse until
blended. Add the butter and pulse until the texture resembles fine crumbs. Add
the confectioners’ sugar, vanilla, and egg yolks and process until the dough comes
together in a single mass.
Turn the dough out onto a well-floured surface and roll out
1
/
4
inch (6 mm) thick.
Using a 2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the
prepared baking sheet, spacing them about 1
1
/
2
inches (4 cm) apart. Gather up the
scraps of dough, reroll, and cut out more cookies, refrigerating the dough for 15 minutes
if it gets too warm.
Bake until the cookies are lightly golden brown on the edges, 13–15 minutes. Transfer
the baking sheet to a wire rack and let cool completely.
Spread about 1 tablespoon of the buttered rum filling on the flat side of half of the
cookies. Top with the remaining cookies, flat side down, and gently press together, filling
the cookies with the filling.
TIP To scrape out the seeds of a vanilla bean, use a small knife to cut the bean in half
lengthwise. Use the back of the knife to scrape out the seeds from the inside of the pod. If
you don’t have a vanilla bean, substitute 1 tablespoon of pure vanilla extract instead.
52
BAKING FAVORITES
FOR THE DOUGH
1 cup (5 oz/155 g) plus
2 tablespoons all-purpose flour,
plus more for dusting
¼ teaspoon kosher salt
½ cup (4 oz/125 g) unsalted
butter, cut into small pieces, at
room temperature
¼ lb (125 g) cream cheese,
cut into small pieces, at room
temperature
2 tablespoons granulated sugar
FOR THE FILLING
¾ cup (4½ oz/140 g) dried
apricots, halved
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
¼ cup (1 oz/30 g) finely chopped
unsalted pistachios, plus more
for sprinkling
1 large egg beaten with 1
teaspoon water
Turbinado sugar, for sprinkling
MAKES 2 DOZEN COOKIESMAKES 2 DOZEN COOKIES
Rugelach with Apricot
& Pistachio Filling
You can’t rush the preparation of these traditional Jewish treats, but you can make them ahead:
Freeze the shaped cookies on a baking sheet, transfer to an airtight container, and freeze for up to
1 month. Bake them straight from the freezer, adding a few minutes to the baking time.
To make the dough, in a bowl, sift together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and
cream cheese on medium speed until smooth and combined, about 3 minutes. Add the
granulated sugar and beat until combined, about 2 minutes. Stop the mixer and scrape
down the sides of the bowl. Add the flour mixture and beat on low speed until combined,
about 1 minute. Turn the dough out onto a floured work surface, divide into 4 equal pieces,
and shape each into a disk. Wrap separately in plastic and refrigerate for at least 2 hours or
up to 6 hours.
Meanwhile, make the filling: In a saucepan over low heat, combine the apricots and
1
/
2
cup
(125 ml) water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10–15
minutes. Let cool slightly, then transfer to a food processor and process to a smooth purée.
Transfer to a bowl and stir in the granulated sugar, cinnamon, and pistachios. Set aside.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out 1 dough disk into a 7-inch (18-cm) circle about
¼ inch (6 mm) thick. Spread
1
/
4
of the filling evenly over the top. Using a large knife, cut the
dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the
point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If
the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up. Transfer the
rolled cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
Repeat with the remaining dough and filling, flouring the work surface as needed. Lightly
brush the cookies with the egg mixture, then sprinkle with a pinch each of chopped
pistachios and turbinado sugar.
Bake until the cookies are golden brown, 18–20 minutes. Transfer the baking sheet to a wire
rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack
and let cool completely.
TIP Because this is a sticky dough, you may find it easier to place it between two sheets of
waxed paper and then roll it out.
55
COOKIES, BARS & BROWNIES
FOR THE COOKIES
1¼ cups (6½ oz/200 g) all-
purpose flour, plus more for
dusting