These Apple Butter Rugelach will be gone before you know it – you can’t eat just one! Butter and cream cheese make the rugelach dough super tender and flaky.
Pretty much every year since I made them for the first time, I make rugelach during November or December and then I spend a bunch of time wondering why I don’t make these delicious cookies all the darn time.
The true answer? Because I know if I did that, I would eat ALL of them way too quickly. That’s the biggest problem with these cookies: they’re addictive, and way too easy to eat. The dough is rich and flavorful, and different than most cookie doughs. It has cream cheese in addition to butter which helps make the resulting dough super tender and flavorful, with a bit of tanginess from the cream cheese. I used Challenge brand for both butter and cream cheese – there aren’t many ingredients in the dough so it’s important to use high quality products you love! [Read more…]