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seasonal recipe
HANUKKAH BAKING HACK We found the secret to making classic holiday rugelach in a fraction of the time: refrigerated pie dough! In a small bowl, toss together ½ cup walnuts (finely chopped), 2 Tbs. sugar, and ½ tsp. cinnamon. Unroll 1 round refrigerated piecrust and spread 3 Tbs. whipped cream cheese on top. Sprinkle the walnut mixture over the cream cheese, then slice dough into 16 wedges (a pizza cutter works well). Starting at the outside edge, roll each wedge toward the point. Transfer the rugelach to a parchment-lined baking sheet. Brush the tops with egg wash (1 egg whisked with 1 Tbs. water) and sprinkle with ½ Tbs. sugar. Bake at 350°F until dough is puf y and golden brown, about 20 minutes.
EASY PEASY LEMON-COCONUT ICIES Need to bake up a quick batch during the holidays? Try these treats, which combine the convenience of a mix and the moistness of cake. Mix together a box of lemon-flavored cake mix, 2 eggs, and ½ cup vegetable oil. Spoon dollops of dough on two ungreased cookie sheets. Bake 12 minutes at 350°F, swapping the pans’ rack position halfway through. Let cool. In a small bowl, mix ¾ cup confectioners’ sugar with 1 Tbs. milk. Ice cookies, then sprinkle with unsweetened coconut.
ricekrispies.com/T4T Limit one (1) photo per person per social media channel. Kellogg’s will donate up to $50,000 total. Visit ricekrispies.com/treats4toys for full details. ®, TM, © 2015 Kellogg NA Co.
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and Decorating Kit comes with 16 pieces. $19; amazon.com
RUGELACH: PHOTOGRAPHY BY JEFF HARRIS. FOOD STYLING BY BARRETT WASHBURNE. ICIES: PHOTOGRAPHY BY JOE POLILLIO. STYLING BY ANN LEWIS. FOOD STYLING BY TAMARA GALVIN.
This delish rugelach takes only a half hour to make.
