Fun fact for today: Did you know that proportionally cookies have less sugar than cakes do? Here are some examples of the ratios:
- Pound Cake or Sponge Cake- 1 part Sugar to 1 part flour
- Angel Food Cake - 3 parts sugar to 1 part flour
- Cookie Dough – 1 part sugar to 3 parts flour
And none of this takes into account frosting or toppings of any kind! Or portion size.
I can rationalize and say I love cookies because they're not as sweet as cake. But truthfully? I just love cookies. Don't need a reason.
Today my spotlight cookie is Rugelach (ROO-ge-lahkh). Where, oh where have you been all my life, Rugelach? A tragedy, that’s what it is, to not have enjoyed Rugelach every month. Buttery, tart-sweet treat Rugelach is often made with a very lightly sweetened cream cheese pastry dough for a soft bite, and wondrous fillings that often include some of my favorite ingredients: nuts, cinnamon, raisins to provide texture and just the right amount of sweetness.
Rugelach is so good that it even has a Wiki page! It’s so good that the Museum at Eldridge Street in New York has a page on the history of Rugelach and the list of blogs, articles and recipes on Google search are nearly endless.
I first heard about Rugelach when I read a David Lebovitz blog post; when David talks, I listen! Not only is he a professional pastry chef who used to work at Chez Panisse in Berkeley, but nearly every recipe I’ve tried from his blog was spot on. So if David thinks Rugelach is good, then I’m all ready to try it.
I looked for a traditional recipe (at least traditional here in the States) and found Ina Garten’s recipe at Food TV. If you’d like to check it out, click here. There's even a short and helpful video where Ina demonstrates making Rugelach.
Ina has never steered me wrong either- her recipes are totally reliable. So I tried the recipe and I thought it was wonderful. My husband loved it. Then I took samples to my tasting panel. (Well, two of my Jewish friends who were familiar with Rugelach.)
Meeka said it was as good as her grandmother made. What a testament that is!
Then Randee said it was as good as her grandmother made. Wow! Thanks for the recipe, Barefoot Countessa!
Since that first sampling I’ve taken Rugelach to work and shared with other friends, and the consensus is Popping Good Cookie!
Not too sweet, cinnamon notes, great texture from the nuts and raisins, comfort cookie. Try it soon!
If you enjoyed this post, be sure to subscribe to the blog. Every Tuesday will be Cookie Day, and once or twice a week will be postings about starting up a Cottage Baking Business.
Till next time,