thank you so much for all of the wonderful comments about the new look.  part of why it came about was that i had come across another photographer's blog and website whose style, name and general aesthetic basically mirrored my work.  this is not something new to me - or this online community - as beautifully written this week by jan of poppytalk after we learned of the blatant rip off of a much respected artist.  but as often as it occurs, it does not make the discovery any easier.  each time i found such things taken from me, the anger subsides and i look for an opportunity to be reborn - that my friends, is the symbology of the bat.  so thank you again for your comments - they help reiterate that i am on the right path - one that follows my souls song.  

i have also created two internal links to the right.  the first, obsessed, is a visual pin board.  an ever evolving visual palette of what moves me right now.  i do not believe that it will change as much as it will evolve and be added to.  the other, i love, shares my favorite sites - there are some new ones that i have recently come across so please explore the beauty therein {like billy bride - i think we must have been separated at birth - her raw jewelry is my daydream and she quotes danzig - i mean seriously.}

so... the cookie...

my favorite holiday cookie.  ever.  i started making rugelach when i worked in a bakery in my early twenties - i think one of the reasons i love it so much is the possibilities are rather limitless.  you can roll pretty anything your heart desires into that sweet dough and create new cookies every time you bake with essentially the same basic recipe.  instead of cream cheese, i use sour cream in the dough which creates a lighter pastry.  the recipe below is for the rugelach pictured above, apple butter and almond - but there are notes at the end for a few more variations...

rugelach {yields 24 cookies}

~ 1 c. softened butter

~ 8 oz. sour cream

~ 3 T. sugar

~ 1 egg yolk {save the white}

~ 1 t. vanilla

~ 2 c. flour

~ 1/8 t. salt

{the dough should set in the fridge for at least one in the fridge {or 15 mins in the freezer} before rolling out}

filling:

~ 3 T. sugar combined with 1 T. cinnaom

~ 1/4 c. apple butter

~ 1/4 c. chopped almonds or almond slivers

combine butter and sugar and beat until light and fluffy - add the sour cream, egg and vanilla and beat until fully incorporated - slowly add the flour until fully mixed.  form two equally sized discs with the dough and place in the fridge for at least one hour.  when the dough is ready to roll, preheat the oven to 350.  flour a work surface and roll out one of the discs until it forms a flat round shape about 12 inches across.  top with the apple butter spreading it evenly and leaving about a half inch border of dough exposed around the perimeter.  add almonds and sprinkle with cinnamon sugar mixture.  using either a knife or pizza cutter, cut the dough into 12 pieces like you would a pizza.  one at a time, starting from the outside, roll each piece inward towards the middle to create a croissant like shape.  place on a prepared baking sheet and turn the ends of the cookies in just a bit {again like a croissant}.  repeat this until you have rolled all of the cookies.  brush lightly with egg wash and sprinkle with sugar. bake at 350 for 25 minutes or until golden.

you can make the second batch of cookies {with your other disc of dough} just like the first, or do something a bit different.  one of my favorites is strawberry or blueberry jam with a sprinkle of chocolate chips.  other ideas:

~  lemon curd and walnut

~ orange marmalade and pecan

~ raspberry jam and white chocolate chips

~ cinnamon sugar and drizzles of honey

~ nutella

~ light wash of melted butter, cinnamon sugar, raisins and chopped walnuts...

see? limitless.

p.s. i will pop in again this week with a little gift guide... see you then.

***EDITED TO SAY: emily commented that i may have forgotten to add the flour to the recipe - eekk!!  i did - so sorry to those of you who tried making them - all fixed now - thank you em!***

 

 

Comments

[charlotte]

the new look is lovely, just right. and your reasons couldn't be better.

[sandra]

it looks great in here now! and what you wrote too :)

[Fernanda]

you are AMAZING!

[jla]

thank you ladies...

fer - i adore you lady ;)

xoox

[Em]

hi! these look awesome-- but is there supposed to be a flour measurement in this recipe? or am i blind!?
thanks, em

[jla]

omg em! so sorry - going to fix it now!