Thursday, December 02, 2010
Rugelach and more NOOKcolor
Since I'm not making latkes until Sunday night, and there are plenty of other blogs posting recipes, I thought I'd share one of our family traditional cookies instead. They're not 'officially' connected to Hanukkah, although we've made them at our house for decades. They're great for assembly line preparation with kids. And enough work so that they're a definite 'occasion' treat. You can also make the dough well ahead of time, which is another plus in my book.
The recipe's at the end of this post.
As for today's NOOKcolor report. I've already talked about reading books, but what about getting the books onto the device. One thing I've always been is frugal. Raising 3 kids on a university professor's salary will do that to you. I've never had a huge TBR pile. I do, however, have a TBR list. I'm also reluctant to spend money on books I'm not sure I'll like, or on authors I've never heard of.
So, with my NC, I take advantage of the samples and their wish list. I can browse the bookstore, click 'sample' and/or 'wish list', and presto--the book appears on my NC. Depending on the length of the book, the sample size varies. For a "Thomas" book for my grandson, the sample didn't get beyond the front matter. But for Lee Child's new book, I got about 60 pages. So, when I'm ready to read, I can open the sample, and if I like it, I can then click the 'buy now' option and add the entire book. That way, I don't spend money until I "need" the book, but I'm also able to browse content without going to the library or bookstore (and if you live where I do, that's a plus!)
And onto the Rugelach!
2 sticks butter
8 oz. cream cheese
½ t salt
2 c flour
In a large bowl of electric mixer, cream butter & cream cheese until completely blended & smooth. Beat in the salt and gradually add flour on low speed. Wrap and refrigerate overnight. (I've even frozen the dough for weeks in advance.)
½ c + 2 T sugar
1 T cinnamon
3 T melted butter (you might need more)
¾ c. dried currants (or raisins, but chop them down to currant size first)
1 ¼ c finely chopped walnuts.
Combine everything except the butter
Take a third of the dough and stick the rest back in the fridge.
Place 1 ball of dough on floured surface (I use a Tupperware pastry sheet. Roll into a circle about ⅛ inch thick.
Brush pastry with melted butter. Sprinkle with filling. Roll filling gently into pastry with rolling pin. Cut into wedges (I can usually get 16 from each circle of dough.) Roll each wedge, jelly roll fashion, rolling from the outside toward the point.
Then place each little roll, with the point down, 1 inch apart on a parchment lined cookie sheet. Curve them slightly - they're supposed to be horn or crescent shaped.
Pastries may be glazed with a mixture of 1 egg yolk and 1 tsp water before baking. You can also sprinkle them with cinnamon sugar.
Bake at 350 for 20-30 minutes, until golden.