*Store cookies in an airtight container at room temperature up to 3 days or freeze in freezer bags for up to 3 months.
*I love these as a sweet addition to a brunch buffet. The sweet fruit and nut filling, combined with the rich dough are reminiscent of a fruity Danish pastry.
*If you roll your dough to about the 8x10 that I mention in the recipe, you should get 30 cookies. I mention that I didn't roll it as thin as I should have so that you'll know that your cookie layers should look thinner than the ones you see pictured.
*I give measurements for filling as a guide. You can add or subtract as you like. This is what works well for me. I like well filled rugelach. Some will seep out during baking, but I don't worry about it.
*Be sure to leave at least one inch at the far side of your roll or you will end up with filling overflowing at the end and that will make for more of a mess during baking.
*I used mini chocolate chips in one of my three rolls. You'll need 1 Tablespoons per roll. Just add them right after the nuts. The picture of the dough with filling on top is the roll that had the chocolate chips.
*Make sure you measure your flour correctly. I accidently put in equal amounts of each flour instead of the 1 1/2 and 1 1/4 cups only because I'm used to splitting these flours equally for other recipes. The cookies were fine, but don't make the mistake. Slow down and read the recipe carefully. An extra quarter cup of flour does not make these cookies better, although they were still delicious and we ate ALL of them :)
Recipe adapted from Whole Foods Fig Rugelach
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