halva rugelach

i am stressing out right now because there isn't enough snow on the ground. i came here for the snow. i bought the last pair of bean boots for the snow. i'm having my wedding here for the snow. i ate a lot of bread and cheese this past month so that i could plump up for the snow. where is all the snow!!!!!

i've been checking the weather forecast like a farmer and there is not one unit of snow in the next 10 days. not even a subzero temperature. it will be in the 40s on saturdayi hate it. h8 it. 

all i want to do is sit by a frosty window with eggboy and a peppermint mocha as we watch herds of snow come twinkling into our lives by the foot. and then in two and a half weeks when we get married, i want to be this and this and i want to make rosemary syrup and pour it over a cone of snow served in one of the 500 snowcone cones that i just ordered from the internet restaurant store. 

does anybody know a snow dance? or perhaps a shredded coconut company that will come and sprinkle coconut everywhere? can you people in new york place some in a box and send it to me????

*at least there are cookies*

rugelach has always provided warm fuzzy comfort to me, even when it's not cold, mostly because it's one of mum's specialties. she sent me packages of it all the time when i was in college and my friends went gaga over "jody's rugelach." she usually fills it with chocolate or cinnamon sugar, but this version is filled with a pimped out version of halva spread. they are best straight out of the oven with a nice hot beverage. 

halva rugelach

makes 20-24



1 c unsalted butter, softened

8 oz cream cheese, softened

1/4 c sugar

2 large egg yolks

1 1/2 tsp vanilla extract

1 tsp almond extract

1/2 tsp kosher salt

2 c all-purpose flour


3/4 c tahini

1/4 c honey

1 tsp vanilla extract

a pinch of kosher salt

a pinch of ground cinnamon

egg wash + topping:

1 large egg

1 tb honey

a splash of water

toasted sesame seeds

sprinkles, optional

powdered sugar, optional


in the bowl of a stand mixer, beat together the butter and cream cheese. add the sugar, and then add the egg yolks, one at a time. beat in the extracts, sprinkle in the salt, and then add the flour. dough will be quite sticky. divide it into two parts, wrap tightly in plastic wrap, and then refrigerate for 4 hours or overnight.

prepare the filling by mixing together all of the filling ingredients until smooth.

preheat oven to 375. working with one half of the dough at a time, roll it out on a floured surface into a rectangle (about 9 inches by 13 inches). spread half of the filling in a thin even layer all over the rectangle, leaving a 1-inch wide space along the long edge furthest from you. roll the dough up like a jelly roll, beginning from the edge that's closest to you. cut it into 1 1/2-inch pieces and place them on a baking sheet lined with parchment, 1 inch apart. repeat with remaining dough.

beat together the egg, honey, and a splash of water, and brush it onto the tops of the rugelach. sprinkle on toasted sesame seeds and sprinkles, if using.

bake until slightly browned, begin checking for doneness at 18 minutes.

dust with powdered sugar if you'd like and enjoy!

this is part of honestly yum's virtual cookie swap!! check out these amazinggggg cookies that i wish we were actually real-life swapping:

buckwheat + oat flour christmas cutouts from a brown table

salted white chocolate oatmeal cookies from honestly yum

spiced cocoa polvorones from the bojon gourmet

pine nut cookies from shutterbean

matcha coconut macaroons from i am a food blog

gingerbread madeleines with molasses glaze from the kitchy kitchen

white chocolate and cranberry biscotti from what's gaby cooking

peppermint hot chocolate cookies from bakers royale