This week's delightful cookie recipe is by contributing baker, Lauren Groveman. Thank you to the hosts for this week's Tuesday with Dorie: Jessica from My Baking Heart and Margaret from The Urban Hiker. You can see their rugelach and get the recipe over on their sites.
The dough for these cookies is a soft and rich cream cheese dough, but the star is the wonderful lekvar or butter that is spread on the dough, followed by a fruit and nut filling. I decided to make the prune lekvar and I was surprised at how easy it was to make. This is a spread that would be wonderful in tarts or other pastries and even spread on your morning toast. I have a little bit leftover and that's exactly what I am going to do with it.
Since I used walnuts in my lekvar, for the nut filling I toasted almonds, pistachios and pecans. For the fruit filling I used mission figs, apricots, mangos, cranberries, and raisins. I mixed them together along with some of the cinnamon and sugar so it was easier to spread on the dough. The recipe said to use a couple of tablespoons of lekvar and a couple of tablespoons of filling, but I just dipped into both jars and spread an amount that looked good to me. I was planning to only use one quarter of the dough and freeze the rest, but after pulling the first pan of cookies from the oven I knew that I would have to make some adjustments. After baking for 15 minutes, the filling had overflowed from the crescent shapes, and the bottoms of the cookies were overdone. So I pulsed the fruit and nut mixture in the food processor a few more times, rolled out some more dough, spread the dough with the prune lekvar and filling, chilled the cookies in the freezer and baked them at 350 degrees for 20 minutes.
When you bite into these cookies, you bite into layers of rich dough and you taste the sweet fruit and prune lekvar, along with the savory nuts. They are just so delicious. John really liked these best when they had just slightly cooled. I don't think you can go wrong with these cookies and I can certainly understand why so many people make these during the holidays. Now that I have made them, I think I will be adding them to my holiday baking list.
Visit Tuesdays with Dorie to see how the rugelach turned out for the other 299+ bakers.