1 cup (226 grams) unsalted butter very cold and cut into 16 pieces 6 oz (170 grams) cream cheese very cold, cut into 16 pieces Combine the flour, sugar, and salt in the basin of a food processor and ...

laborious and tricky process in which sheets of butter are layered into the dough. People love its soft, buttery, and flaky texture. On the other hand, the cookie is our “go-to” sweet-but it can be ...

For many, Hanukkah isn’t the same without a few sweet treats—especially rugelach. These crescent-shaped cookies are filled with different flavors and are a great treat to serve alongside tea or coffee ...

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...

The dough in this recipe works for both sweet and savory-style rugelach. Prepare the dough at least 2 hours in advance of using, or up to 2 days in advance. If you are gluten-free, you can swap ...

My sister, Mary Pat, is the born baker in the family. Everything she makes is delicious, but she is famous for her rugelach. As is common with rugelach, the recipe is passed down from family baker to ...

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...

These traditional Jewish cookies wrap a tender, flaky dough around a filling of apricot jam and chopped nuts and raisins. This recipe calls for dusting them with cinnamon sugar, but a simple icing ...