30 Days of Christmas: Fruit Cookies

I liked the ginger cookies I baked day before yesterday but the other tasters thought they were not sweet enough. I still had half a batch of dough left and I wasn't going to let it go so I decided to fix it. To half of the dough from the previous recipe, I added 1/3 cup of mincemeat. Mixed it well and scooped out balls of dough. I arranged the cookies on a baking sheet lined with parchment, flattening them a little. Baked in an oven preheated to 180C for 15 minutes. The mincemeat add not just the fruit flavours but also more butter and sugar to the mix, resulting in sweeter and chewier cookies.

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I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...

Of Brun and Bun Maska

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Mystery Fruit

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