Holiday baking means cookies. Sugar cookies, gingerbread cookies, chocolate chip cookies, rugelach – the options are endless. Here on the Local Feast, I’ll be testing out holiday cookie recipes and sharing my favorites – to inspire you to get into the kitchen and get your bake on. What holiday cookies are you baking? Share in the comments below.
Growing up, every so often my dad would arrive home with a white box in hand, tied shut with white and red string. As soon as us kids saw that box we knew what it meant: fresh-baked rugelach from DeFilippis bakery in Monticello. I remember unwinding the tiny crescents, eating my way from the crisp and flaky outside to the moist, chocolaty inside.
Today’s recipe features an easier, slice-and-bake approach to the classic rugelach cookie that I loved so much as a tot. The dough is similar to a short bread cookie and the center is filled with rich, gooey Nutella. Happy holiday bakes!
from Bon Appetit
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2½ cups all-purpose flour, plus more
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 13-ounce jar Nutella, divided
- 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided
- 2 tablespoons demerara or raw cane sugar, divided
- 1 teaspoon flaky sea salt, divided, plus more
- 1 large egg, beaten to blend
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into ¾”-thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12″ square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt.
Slice logs 1″ thick and transfer to parchment-lined baking sheets, spacing 1½” apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.