To try rugelach, click here for the recipe. Given my sweet tooth, I love to bake. But I have the talent of a self-taught klutz. I can do cakes, pies, cookies, biscotti, brownies, linzertorte, but all ...

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 ...

Ihave one small problem with rugelach. Every Hanukah, I experience rugelach fickleness. I flit from one recipe to another, with no apparent loyalty to this croissantlike pastry -- except for an ...

We've got a soft spot for rugelach, the roll-up Jewish cookies filled to the brim with ingredients like jam and chopped nuts. This year, we created a recipe for intensely chocolatey rugelach, stuffed ...

If you’re looking to make the perfect rugelach, former Test Kitchen director Donna Deane came up with an excellent recipe several years ago. And we haven’t been able to forget them. The basic recipe ...

Note: From Times test kitchen director Donna Deane. You can choose two fillings for one recipe of dough. 1 tablespoon chopped toasted almonds, if making cherry-almond rugelach (reserved from making ...

These crescent-shaped cookies are a staple of delicatessens and other bakeries in New York and across the country, and they are beloved in the American baking repertoire. The simple, pliable dough ...

Add Yahoo as a preferred source to see more of our stories on Google. Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these ...