Name: Lora Brody's Rugelach
Yield: Makes 4 dozen 2 1/2-inch cookies
Ingredients: 1 (8-ounce) package cream cheese (8 ounces = 227 grams); 1 cup unsalted butter (8 ounces = 227 grams); 1/4 cup sugar (1.75 ounces = 50 grams); 1 teaspoon pure vanilla extract (4 grams); 2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams); 1/4 teaspoon salt* (optional); 1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams); 1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams); 1/2 teaspoon ground cinnamon; 3/4 cup golden raisins (3.75 ounces = 108 grams); 1 cup coarsely chopped walnuts (3.5 ounces = 100 grams); 1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams); 1/4 liquid cup milk (2 ounces = 60 grams); 2 tablespoons granulated sugar (0.75 ounces = 25 grams); 1 teaspoon ground cinnamon; *Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.; cookie sheets lined with parchment or foil; rolling pin.

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Photo by Chelsea Kyle

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother.

One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Recipe notes

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