I made one batch with the filling that Dorie recommends, and one with Nutella and almonds (I saw some of the other TWD bloggers recommend this filling so I had to try it, anything with Nutella is good). Both the raspberry and nutella cookies were good, but they were a bit dry. Next time I will cook them a bit less, this time I had them in for 22 minutes.
5 comments:
I tend to underbake my rugelach because they get dry sort of easily. Nutella and almonds sounds wonderful, and yours turned out beautifully!
Yours look very pretty! I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! bethberg12@yahoo.com
they look perfect! thanks for the temperature tip... i am going to have to work faster next time :) nutella sounds yummy.
Good tip about only working with small amounts of chilled dough. I still need to make these.
Lovely!
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