SWEET SURPRISE

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This delish rugelach takes only a half hour to make.

s e a s o n a l r e c i p e

HANUKK AH 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 (fi nely 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-fl avored 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.

S W E E T SUR PR ISE

These scrumptious confections will keep your family in the spirit all season. Bonus: They’re super giftable too!

BY JOY HOWARD AND TAMARA GALVIN • PHOTOGRAPHY BY TARA DONNE

PEPPERMINT HOT-COCOA BARK

Line a sheet pan with parchment paper. Melt 1½ cups white chocolate chips in a microwave and pour into the pan; spread into a rectangle about ¼-inch thick and freeze 10 minutes. Melt 1½ cups semisweet chocolate chips. Spread over the white chocolate so that the edges are even. Sprinkle with ¼ cup crushed starlight peppermints and ⅓ cup mini marshmallows. Refrigerate until fi rm, about 30 minutes. Pull of parchment and break into pieces. Makes about 24 pieces.

COOKIE-BUT TER TRUFFLES

Combine ½ cup softened unsalted butter, 2 cups confectioners’ sugar, 1 cup cookie butter ( such as Trader Joe ’s ) , and ¼ tsp. vanilla in a bowl, using an electric mixer on medium low. Use a small scoop to form 1-inch balls; roll with your hands to smooth; and place on a parchment-lined baking sheet. Melt 1 (12-oz.) bag of semisweet chocolate chips . Dip each ball into the chocolate with a fork, letting excess drip of . Place balls back on baking sheet, sprinkle with crushed Speculoos cookies, and chill until fi rm. Store in fridge. Makes 32.

PRE T ZEL SNOW MEN

Melt 1 ( 12-oz.) bag of white-chocolate melting wafers. Dip 18 pretzel rods in chocolate and spread it over each one with a spoon. Let dry on parchment paper, about 20 minutes. Melt 1 cup semisweet chocolate chips and transfer to a pastry bag fi tted with a small plain tip. Pipe eyes, buttons, and twig arms as shown. Let chocolate set, about 10 minutes. To make top hats, use leftover white chocolate to “glue” together licorice coins and licorice gumdrops. Cut strips of red fruit leather for the scarves and use orange Nerd candies for the noses. Attach all to snowmen with white chocolate. Makes 18.

WHITE-CHOCOLATE SNOW FL AKES

Line a baking sheet with parchment paper. Melt 1 ( 12-oz.) bag of white-chocolate melting wafers and transfer to piping bag with a small, plain tip. Pipe 2 ½-inch-wide snowfl akes onto the parchment (for a template, go to familyfunmag.com/ printables), decorate with nonpareils and sanding sugar, and let set. Gently press onto chocolate cupcakes topped with pale-blue frosting. Makes 18.