Makes 4 dozen cookies

Photo by Joshua Foo

Probably the most iconic of the Jewish cookies, rugelach is the cookie that most has us pressing our faces up against the glass at the local bakery. If you didn’t go to Hebrew School, definitely google the pronunciation! They are rich and buttery, a little tangy from yogurt, nutty, sweet and cinnamony all at once. They?re so fun to roll, and smell glorious while they bake. And, like, I know this make four dozen but you will be surprised to find that it?s actually just one serving. If you like, you can melt some chocolate chips and drizzle over cookies once cooled. Who doesn?t love a chocolate raspberry combo" Recipes originally published in The Superfun Times Vegan Holiday Cookbook. Photo by Joshua Foo. Cookies rolled by Mississippi Vegan.
Ingredients

For the dough:
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup refined coconut oil, softened
3 tablespoons unsweetened applesauce
1 cup plain unsweetened vegan yogurt (I recommend coconut, cashew or soy)

For the filling:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup seedless raspberry jam, maybe a little more

Directions

In a very large mixing bowl, sift together the flour and salt, then add the coconut oil in small clumps. Use a pastry cutter or your fingers to cut the oil into the flour until crumbs have formed and look like small peas. Add the applesauce and yogurt and mix to form a stiff dough.

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