Once again, life has been a little too crazy for blogging. Sorry for the break
in posts! Some more are coming your way soon, as I finish up some worksheets
from yesterday's model-making class at the Exploratorium. For now, chow down!

Gluten Free Rugelach!

For the dough:

3/4 c tapioca starch
1 c brown rice flour
1/4 c white rice flour
2 T potato flour
2 T sweet rice flour
1 t xanthan gum
1 1/2 T sugar
1/4 t salt
2 sticks butter
8 oz. cream cheese
2 T sour cream

Blend all ingredients in a food processor. Roll into a ball and freeze for 30


I put some figs and leftover juice from making pluot butter into a saucepan
and cooked it down into a jam. Use whatever you'd like. Store-bought jam
works well too!

sugar, cinnamon, preserves, chocolate chips

To assemble:

Remove dough from the freezer, preheat oven to 350.

Divide the dough in 4. Roll each ball out on parchment paper into a 1/4 inch
rectangle. Refrigerate while rolling the others.

For each rectangle, spread on a liberal amount of preserves, cover in cinnamon
and a little sugar, and nuts or chocolate chips if desired. Roll, loosely so as not to
squish out any filling, into a log, and place it seam side down. Refrigerate while
assembling the other logs.

Cut the cookies with a sharp knife, and place them seam side down on a baking pan
lined with parchment. Brush each cookie with milk or egg wash before baking.

Bake for 20-25 minutes. A lot of butter will melt out of the cookies and into your
pan, so make sure to use a baking pan with a rim!

Remove from oven and coat with cinnamon and sugar if desired. Cookies will be
best fresh, but store decently in an airtight container for about 3 days.

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