Rugelach-Style Cookies
Description
These rugelach-style cookies feature a buttery, tender dough with three delicious filling options: walnut cinnamon, Nutella hazelnut, and Biscoff. Baked until lightly golden and finished with a dusting of powdered sugar, they make a lovely treat for sharing or enjoying with tea and coffee.
Dough Ingredients
Walnut Cinnamon Filling
Nutella Hazelnut Filling
For Dusting
Instructions
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Combine the all-purpose flour, baking powder, powdered sugar, softened butter, neutral oil, salt, and milk to make the cookie dough.
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For the walnut cinnamon filling, combine the walnuts, brown sugar, cinnamon, and melted butter. Add 1–2 tablespoons milk if needed.
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For the Nutella hazelnut filling, combine the Nutella and crushed hazelnuts.
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For the Biscoff filling, combine the cookie butter and crushed Biscoff cookies.
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Shape and fill the dough with the desired filling. Verify the shaping and rolling technique against the original video.
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Bake at 350°F / 175°C for 20 minutes (mine were done at 16 minute).
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Cool completely before dusting with powdered sugar.
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