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
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.