About this blog...

Welcome the Harriet's Treadle Arts' blog!

Here you will find fun updates about all the fun events and happenings at Harriet's.

Written by Harriet's daughter Carrie Jones who manages Harriet's Treadle Arts and co-authors the Quilter's Academy series of books with Harriet.

Then, when Carrie's out of things to write, you may just luck out and find one of her great recipes or some cool quilting tip or trick.

Tuesday, December 11, 2012

Cookie Recipes- Part 2

Day 2 of our Tastes of Christmas goodies is Rugelach. These awesome little bites are easy to make and oooh so tasty!

Enjoy!




Rugelach
32 cookies
From: Americas Test Kitchen

¼ cup sugar
1 tsp. ground cinnamon
1 package store-bought pie dough
½ cup apricot jam
1 cup walnuts, chopped fine
½ cup golden raisins
2 Tbsp. unsalted butter, melted

1.    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two baking sheets with parchment paper.
2.    Mix sugar and cinnamon in small bowl. Roll each dough round into 11” circle. Spread ¼ cup jam on top of each round, then sprinkle each with ½ cup walnuts, ¼ cup raisins, and 1 tablespoon cinnamon sugar.
3.    Using a knife, evenly cut each dough round into 16 wedges. Starting at the wide end, roll up each wedge into crescent shape. Space cookies 2 inches apart on prepared sheets, with pointed end underneath.
4.    Brush each with melted butter and sprinkle with the remaining cinnamon sugar on top. Bake until pale gold and slightly puffy, about 30 minutes. Switch and rotate pans halfway through.
5.    Let cookies cool on sheets for 5 minutes. Transfer to wire rack and let cool completely, about 1 hour.

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