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Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by Jeffrey Alford and Naomi Duguid. Reprinted by permission of Artisan Publishing.

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  • MS10991759
    7 MAR, 2009
    Also...I was confused about the size of the cookie cutter to use. Based on the suggested yield, I used a 1.5"-diameter round cutter and got a few more than 30. The second roll-out produced cookies that puffed a bit less, so I considered those ones as tasters just for me!
    Reply
  • MS10991759
    5 MAR, 2009
    These are one of the most lovely cookies I have ever made and I was thrilled with how they turned out (and a little proud of myself!). I was very curious about the dough (with cream cheese, like rugelach) and the method (multiple folds like croissants). They puffed up beautifully, with a golden sugar crust on top. I too was curious that there was no sugar in the dough, but I encourage you to try them just as written---they are delicate in texture and sweetness. 4 stars!
    Reply
  • Polishpenn
    9 FEB, 2009
    I contacted 'Martha's People', and they said there is NO sugar IN this recipe-- just on the outside of the cookie. I like a sweeter cookie, so I may try these with just a little sugar in the batter:)
    Reply
  • CiaNahac
    16 DEC, 2008
    i wanted to make these, i'm glad i read the last comment, somebody forgot to put the sugar in the recipe. How much sugar?
    Reply
  • QueenFrostine
    30 OCT, 2008
    should there be sugar in the dough, or no...?
    Reply

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