Members of the Tribe

Tonight begins the celebration of the Jewish New Year. This means Facebook statuses proclaiming “L’Shana Tova” and text messages wishing friends and family a happy new year. This is my first Jewish New Year not spent in the state of Florida. I have a good feeling with the beginning of year 5771, as I spent the last hours of year 5770 baking my favorite Jewish cookies.

This year represents the year  that I took everything I had and began to chase my dreams. I wish everyone a year of filled with joy, health, family, and of course, love. And if you can’t celebrate with those you love the most, take five minutes and remind them why they are so important to you. Best wishes to all that celebrate, L’Shana Tova.

Recipe for Rugelach:

• 8 ounces cream cheese, at room temperature**
• 1 cup Earth Balance butter, at room tempature
• 1/4 cup organic, unbleached cane sugar plus a few teaspoons extra on the side
• 1/4 teaspoon salt
• 1 teaspoon organic, fair trade vanilla extract
• 2 cups organic, unbleached white flour
• a few teaspoons ground cinnamon
• 1/2 cup apricot preserves*
• 1/2 cup raspberry preserves*
• 1/2 cup semi-sweet chocolate chips (miniature sized, preferably)*
• 1/4 cup canola oil

**Feel free to substitute a dairy-free cream cheese of your liking

*You can use any preserves or filling of your choice, including raisins, walnuts, poppy seeds etc. These are just my family favorites.

Using a stand mixer, cream together the cream cheese and the butter until light and fluffy. Stir in the 1/4 cup of sugar, salt, and vanilla. Slowly add in the the 2 cups flour until just combined. Pour the dough onto a well-floured board and roll into a ball. Cut the ball into four even pieces, wrap in plastic wrap, and refrigerate for an hour.

Place one of the four balls onto the well floured board. Roll the ball into about a nine inch circle and place the preserves on the flattened disc, about an inch away from the end. Cut the disc in half, then into quarters, and then into thirds (making 12 even triangles). Roll the triangles up, starting from the widest edge, until the top is under. Place onto a baking sheet lined with parchment paper (recommended to be greased as well, these can be very sticky) and let chill for 30 minutes.

Preheat oven to 350F. Brush each cookie with canola oil. In a small bowl, combine sugar and cinnamon (ratio should be about 2:1, but that is a personal preference) and sprinkle on top of each cookie. Bake for 16-20 minutes, until lightly browned. Let sit for about 5 minutes before placing on racks to cool.

Play On,

Tracy Michele ❤