In the past, I have extolled my mother’s fantastic ability to make the best apple pie in the world. (Ma, I’m free Saturday the 15th for a pie making lesson~~the guys are going hunting)
I have also talked about her dodo’s.
When I was little I couldn’t decided whether or not I wanted dodo’s or pie more.
Generally the dodo’s won.
I am a sucker for flaky crust, butter, cinnamon and sugar.
That is what today’s TWD that Piggy of Piggy’s Cooking Journal picked for today, reminds me of.
Only it is called Rugelach.
I’ll call them dodo’s, ’cause if I ask someone if they want some Rugelach, it sounds like I’m coughing up something nasty.
These little bite sized cookies are delicious. Flaky, buttery, cinnamony, and so wonderful, you just can’t stop at one.
Please don’t ask me how many I stopped at.
Please. It wouldn’t be good for me to have to lie to you.
You can fill them with just about anything. Dorie suggests apricot jam, chocolate, sugar, cinnamon, currants and nuts.
I didn’t know what to do. Having never even heard of it before, I asked my BFF Google about it.
Google suggested a traditional filling of 1 tbsp. cinnamon, ½ c. sugar, 1 tbsp. cocoa powder and ½ c. grated bittersweet chocolate.
I am so there!
I am out of bittersweet chocolate, but just happen to have semi-sweet mini’s, and they were perfect.
If you’d like to make some fabulous Rugelach Dodo’s, go check out Piggy’s blog. She has the recipe.