Cream cheese cookies

Reprinted with permission from The Jewish Holiday Kitchen, published by Schocken Books.


1 cup strawberry jam

1 cup ground almonds

1/4 cup sugar (for topping)

1 cup finely chopped nuts

1/2 cup seedless raisins

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup sugar (for topping)

2 cups all-purpose flour

1/2 lb unsalted butter, softened

8 oz cream cheese, softened


In a mixing bowl or food processor, cream the butter and cream cheese together.

Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated.

Refrigerate at least 1 hour. Divide the dough into 3 or 4 portions, depending on the size you want the rugelach to be.

Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.

Preheat oven to 350 degrees.

Roll out one of the portions of dough in a circle about 1/16 inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour.

Sprinkle or spread the filling of your choice on each little wedge. Beginning at the wide edge, roll the dough up toward the point.

Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling.

Bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.

From The Jewish Holiday Kitchen by Joan Nathan. Copyright 1988 by Joan Nathan. Reprinted with permission from Schocken Books.

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