A nifty little cookie that can be made year round, rugelach is comfort food to many. The rich crust, made with a generous measure of cream cheese is flaky and tart enough to offset one of our Schmear Fillings. We like to use Almond Schmear at this time of the year for a rugelach cookie that goes with everything from a bowl of stewed rhubarb to sorbet or frozen yogurt. These rolled cookies keep well and pack nicely in a picnic basket.
Making rugelach is easy but takes a few minutes to fill then cut and roll each cookie into shape. Enlist the kids or a friend and make a double batch to freeze.