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Showing: Apricot Almond Rugalach - Suphganiot

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Apricot Almond Rugalach

Submitted by: Bonnie Fedunec

These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.

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Coconut Bon Bons

Submitted by: Tamme

These little balls of joy are perfect for any occasion.

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A rolled cookie of Jewish ancestry! Whenever I travel to visit my grandchildren they beg me to bake these cookies. Chocolate chip rather than raisin filling is a big favorite in our family! Adjust the amounts of cinnamon and sugar to suit your (or your grandchildren's) tastes.

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Fudgy Bon Bons

Submitted by: Marlene Edwards

Fudge snow capped cookies with candy pieces in the middle.

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Gooey Cherry Bars

Submitted by: Ruthie Isaacs

A shortbread crust is topped with a cherry and walnut custard layer and a barely cherry frosting.

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MandelBread

Submitted by: Mirelle Dean

Also called Mandelbrodt. Similar to Biscotti.

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Mandelbrot

Submitted by: Edna Weisberger

My son's favorite cookie in the world. He has me bake a massive batch of these cookies for him once a year so he can wrap them in foil and freeze them so he can eat them year round! In place of chocolate syrup you can fold in chocolate chips, nuts or other goodies to suit your taste.

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Mom's Mandelbrot

Submitted by: susan yale

These sliced chocolate and almond cookies are the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices.

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Raspberry and Apricot Rugelach

Submitted by: Holly

A yummy and extra fruity version of this traditional cookie.

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Rugelach

Submitted by: Jackie

I have many rugelach recipes, but this is truly the best I have ever made.

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Rugelach II

Submitted by: Marge

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

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