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Need cookies/rugelach recipes using cream cheese, please!

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Miri1 Nov 30, 2010 08:18 PM

Throwing together a last minute Chakukah party. Dessert only. T-day involved too much cooking and baking is my first love. The menu is going to be made up of cookies and cupcakes and small pasries, and a fruit platter. But I'd love to include some cookies and or rugelach that use cream cheese in the dough since I know that it adds such richness and flavor. I've tried only one mediocre cream cheese rugelach recipe and I'm hoping someone out there has something tried and true to share!

Thanks!

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  1. todao RE: Miri1 Nov 30, 2010 08:23 PM

    Ooops - they ain't tried and true. Sorry ...

    1. goodhealthgourmet RE: Miri1 Nov 30, 2010 08:26 PM

      this one looks promising. it gets Rose Levy Berenbaum's approval as the best rugelach she's ever tasted, and excellent reviews on Epicurious:

      http://www.epicurious.com/recipes/foo...

      you might also want to check out these threads:
      http://chowhound.chow.com/topics/347827
      http://chowhound.chow.com/topics/282376
      http://chowhound.chow.com/topics/682319

      15 Replies
      1. re: goodhealthgourmet
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        Miri1 RE: goodhealthgourmet Nov 30, 2010 09:11 PM

        Maybe I can make them "tried and true" lol
        Thanks!

        1. re: Miri1
          goodhealthgourmet RE: Miri1 Nov 30, 2010 10:00 PM

          well one of us has to, so looks like you're the Hound to do it! ;)

          1. re: Miri1
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            HillJ RE: Miri1 Dec 1, 2010 05:12 AM

            Did someone say rugelach, lol! My mouth is watering already!
            Miri1, if you come up with some unique fillings or tips, pls share here!
            Happy baking!

            1. re: Miri1
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              HillJ RE: Miri1 Dec 1, 2010 05:19 AM

              http://vanillakitchen.blogspot.com/20...

              Here's another yummy cookie that uses cream cheese if you enjoy coconut.

            2. re: goodhealthgourmet
              maplesugar RE: goodhealthgourmet Nov 30, 2010 09:12 PM

              I was just about to link to one of those threads too - http://chowhound.chow.com/topics/3478... I remembered HillJ's rugelach it from the Cookie-Palooza thread. Excellent ideas & tips :)

              1. re: goodhealthgourmet
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                arp29 RE: goodhealthgourmet Dec 1, 2010 05:27 AM

                I make them every year and they will be well worth your time and effort:-)

                *My comment was in regard to Rose Levy Berenbaum's rugelach*

                1. re: arp29
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                  HillJ RE: arp29 Dec 1, 2010 05:28 AM

                  I couldn't agree more and this time of year I buy a block of cream cheese just for the batches I make for family & friends. Rugelach freeze really well!

                2. re: goodhealthgourmet
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                  HillJ RE: goodhealthgourmet Dec 1, 2010 05:42 AM

                  http://www.seriouseats.com/recipes/20...

                  *sidebar recipe for ghg* - happy holidays!

                  1. re: HillJ
                    goodhealthgourmet RE: HillJ Dec 1, 2010 09:06 AM

                    these sound delicious - you're so sweet to post this for me. i may play around with the recipe a bit (see if i can cut down on the shortening a little). guess i need to go replenish my PB supply! happy holidays to you too :)

                    1. re: goodhealthgourmet
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                      HillJ RE: goodhealthgourmet Dec 1, 2010 09:10 AM

                      you've had my baking back, least I could do! You're so busy helping all of us, you should make time for your own holiday baking (& I'm sure you are!) best, j

                      1. re: HillJ
                        goodhealthgourmet RE: HillJ Dec 1, 2010 07:44 PM

                        aww, thanks :) you know it's always my absolute pleasure to help all of you - it truly makes me happy.

                        and i actually haven't found nearly enough time to bake this season. i'm planning to remedy that within the week!

                  2. re: goodhealthgourmet
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                    mandelicious RE: goodhealthgourmet Dec 1, 2010 08:00 AM

                    Another vote for this one (Rose's from Epicurious) - we make these every year and they are excellent. I like also that you can make them small if you want, since they are rather rich (then of course you can eat twice as many...)

                    1. re: goodhealthgourmet
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                      gimlis1mum RE: goodhealthgourmet Dec 1, 2010 05:08 PM

                      oh, yesss....I don't usually like rugelach but I love these. Have made them several times.

                      1. re: goodhealthgourmet
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                        latte4me RE: goodhealthgourmet Dec 1, 2010 05:10 PM

                        I've done the Lora Brody recipe several times, and it's consistently fabulous. You definitely won't go wrong with it.

                        1. re: goodhealthgourmet
                          JoanN RE: goodhealthgourmet Dec 2, 2010 01:57 PM

                          Those Lora Brody's Rugelach are tried and true for me. Been making them since RLB's Christmas Cookies book was first published. My mother used to say she'd never had better. Never had any desire to try another recipe after that one, so if there's a better one out there, I don't know about it. But I doubt it.

                        2. z
                          zook RE: Miri1 Nov 30, 2010 11:18 PM

                          I've made these many times and they are always a big hit.

                          Rugelach

                          In mixing bowl, combine 2 cups sifted all purpose flour, 1 cup (2 lb) unsalted butter, 8 oz. Cream cheese. Mix well. Form into 4 balls of pastry. Wrap in wax paper. Refrigerate at least two hours (pref longer). On floured surface, roll each piece into a 1/4 inch thick round approx. 10-12 inch in diameter.

                          In small mix bowl, mix together, 1/3 cup granulated sugar, 1 tblsp cinnamon, 2 cup raisins, and 2 cups chopped walnuts.

                          Sprinkle mixture onto dough.

                          Cut into wedges. Roll into crescents.

                          Spread on greased cookie sheet. Bake in preheated oven at 375 degrees for 15-20 minutes.. Makes about 4 dozen.

                          1. j
                            jennymoon RE: Miri1 Dec 1, 2010 06:18 AM

                            We made the apricot version of these for Hanukkah last year:
                            http://www.food.com/recipe/joan-natha...

                            They were super delicious and very easy.

                             
                            1 Reply
                            1. re: jennymoon
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                              HillJ RE: jennymoon Dec 1, 2010 06:26 AM

                              Beautiful photo. Such deliciousness from 4 ingredients (5 with the filling!) That's heaven on a plate.

                            2. r
                              rednails RE: Miri1 Dec 1, 2010 07:40 AM

                              These aren't rugelach by any stretch of the imagination (how I miss my Grandmother's) but are unbelievably good. The recipe was created by Sid Caesar's personal chef in the 1950s, and Carl Reiner tells a funny story about the recipe in one of his books. The recipe ended up in a newspaper, which is where my mother found it, and hence became known for "her" cream cheese cookies. I usually bake a few dozen around the holidays and give them to my staff as part of their present--and they really look forward to getting them.

                              CREAM CHEESE COOKIES

                              1 stick butter, room temp
                              1 cup sugar
                              1 brick cream cheese, room temp
                              1 cup flour
                              ½ teaspoon vanilla extract
                              ½ to 1 cup chopped walnuts

                              Preheat oven to 350 degrees. Cream together butter and sugar in a mixer til well blended. Add cream cheese and blend well. Add flour, vanilla and walnuts, scraping down the sides of the bowl til all is well blended.*

                              Drop by rounded teaspoonfuls onto cookie sheets and bake about 10 minutes til golden brown. Do not over-bake! Let cool completely (they will be soft when just out of the oven). Makes about 3 dozen.

                              *I mix the flour and walnuts together first to make it easier to blend.

                              Enjoy!

                              1. h
                                HillJ RE: Miri1 Dec 1, 2010 03:46 PM

                                http://www.chow.com/recipes/27900-car...
                                just in case you need one more :)

                                1 Reply
                                1. re: HillJ
                                  m
                                  Miri1 RE: HillJ Dec 1, 2010 09:28 PM

                                  I'm really drooling here. I just came back from a Chanukah party/date and if i weren;t so tired, I'd go into the kitchen to try some of them.

                                  Anyone here from LA? Have you had Canter's rugelach? Theirs are good, but I want to outdo them! :)

                                2. s
                                  shpitzlefan RE: Miri1 Dec 2, 2010 06:52 AM

                                  Ina Garten's rugelach are the bomb. I made 20 dozen of these to give out on Purim one year. And I got almost 20 phone calls afterwards!

                                  http://www.foodnetwork.com/recipes/in...

                                  1. buttertart RE: Miri1 Dec 2, 2010 10:43 AM

                                    I made rugelach for the first time last year and found them to be a bit trickier than I expected - saw this in Good Housekeeping and thought I'd give them another whirl this year.
                                    http://www.goodhousekeeping.com/recip...

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