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
¾ cup (6 oz/185 g) granulated
sugar
¾ cup (2¼ oz/65 g) unsweetened
Dutch-process cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup (6 oz/185 g) unsalted
butter, at room temperature
1 large egg plus 1 large egg yolk
FOR THE FILLING
½ cup (4 oz/125 g) unsalted
butter, at room temperature
1½ cups (6 oz/185 g)
confectioners’ sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN
SANDWICH COOKIESSANDWICH COOKIES
Homemade Oreos
Here, Oreos, the best-selling cookie in the United States for more than a century, are re-created
in the home kitchen. If you don’t have a piping bag, fill a plastic bag half full with the filling.
Twist the top closed and snip off about
1
/
4
inch (6 mm) from a bottom corner.
To make the cookies, preheat the oven to 375°F (190°C). Line a baking sheet with
parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour,
granulated sugar, cocoa powder, baking soda, baking powder, and salt. Fit the mixer with
the paddle attachment, add the butter, and beat on low speed until incorporated, about 2
minutes, then beat
