FLORAL RUGELACHS
Updated: Mar 30
I love sharing my recipes and showing how simple it is to incorporate "herbal medicine"
into your everyday cooking and baking
.
I won't ever bore you with a long back story on why i created and/or decide to share recipes.
It's pretty simple, i LOVE cooking and i love sharing my culinary herbalism ideas.
Not your Bubbe's traditional recipe but a wonderful modern herbal twist
on a delectable Holiday treat...CHAG URIM SAMEACH!
FIG LAVENDER PISTACHIO
ingredients :
2 cups all purpose flour
1/4 cup powdered lavender flowers
1/2 teaspoon salt
1 cup (1/2 stick) unsalted butter, softened
8oz cream cheese or sour cream
1/2 cup (plus 4 tsp) light brown sugar
1 teaspoon cinnamon
1 cup fig preserves
1 cup pistachio
instructions :
Whisk together flour, salt, powdered flower in a bowl
Beat together butter and cream cheese (sour cream) in a large bowl with an electric mixer until well combined.
Add flour mixtuture, stir with a wooden spoon until a soft dough forms. gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7 x 5 inch rectangle. Chill until firm (8-24 hours)
Put oven rack in middle position and preheat oven to 350 degrees F. Line a 1 - 1.5" deep shallow baking sheet with parchement paper
Cut dough into 4 pieces and roll out into a 12x8 inch rectangle on a well floured surface with a floured rolling pin. Transfer dough onto a sheet of parchement paper (not the baking sheet)
Combine 1/2 cup sugar and cinnamon
Arrange dough rectangles on work surface with a long side nearest you, spread 1/4 cup preserves evenly over dough, sprinkle with cinnamon sugar mixture, top with crushed pistachios
Using parchment paper as an aid, roll up the dough tightly into a log. Place seam side down in lined baking sheet, then pinch ends closed and tuck underneath. Make all logs in the same manner and arrange 1 inch apart on baking sheet (sprinkle cinnamon sugar on top if desired) *if dough is too soft to cut, chill until firmer, about 20-30min
Bake until golden, 40-50min. Cool to warm on sheet - about 30min, then transfer logs to a cutting board and slice cookies all the way through. Plate and enjoy!
CINNAMON ROSE
ingredients :
2 cups all purpose flour
1/4 cup powdered rose flowers
1/2 teaspoon salt
1 cup (1/2 stick) unsalted butter, softened
8oz cream cheese or sour cream
1/2 cup (plus 4 tsp) light brown sugar
1 teaspoon cinnamon
instructions :
Whisk together flour, salt, powdered flower in a bowl
Beat together butter and cream cheese (sour cream) in a large bowl with an electric mixer until well combined.
Add flour mixtuture, stir with a wooden spoon until a soft dough forms. gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7 x 5 inch rectangle. Chill until firm (8-24 hours)
Put oven rack in middle position and preheat oven to 350 degrees F. Line a 1 - 1.5" deep shallow baking sheet with parchement paper
Cut dough into 4 pieces and roll out into a 12x8 inch rectangle on a well floured surface with a floured rolling pin. Transfer dough onto a sheet of parchement paper (not the baking sheet)
Combine 1/2 cup sugar and cinnamon
Arrange dough rectangles on work surface with a long side nearest you, sprinkle with cinnamon sugar mixture
Using parchment paper as an aid, roll up the dough tightly into a log. Place seam side down in lined baking sheet, then pinch ends closed and tuck underneath. Make all logs in the same manner and arrange 1 inch apart on baking sheet (sprinkle cinnamon sugar on top if desired) *if dough is too soft to cut, chill until firmer, about 20-30min
Bake until golden, 40-50min. Cool to warm on sheet - about 30min, then transfer logs to a cutting board and slice cookies all the way through. Plate and enjoy!
*shop for lavender flowers (click link)
* shop for rose buds (click link)
