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The ingredients that have made rugelach a Hanukkah staple are present in this recipe, but in the shape of a bar cookie.

Source: Martha Stewart Living, December/January 1999



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How would you rate this recipe?
  • Smelky1
    9 NOV, 2013
    I have saved my Martha Stewart magazines forever. Some of my favorites are the December issue and the special holiday baking issues. That's where I found this recipe (and many others). I have made these for the last few years and they are delicious. The cream cheese in the dough, the raisins, chocolate and cinnamon make these tender, chewy, delicious!
  • Couzintka
    7 DEC, 2012
    IF you enjoy RUGELACH, this shape is as enjoyable as the rolled croissant shape. Delicious recipe. P.S. One of my children has allergies. I replaced walnuts with pecans and replaced currants with gold raisins. I made both versions...each had terrific flavors and textures!

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