I love the holiday season – I really do. I keep a nested to do list on my phone to keep track of Christmas presents. I drive out of my way to find houses with the best light displays. And I bake a lot of cookies. But there’s
You guys! I made this pie because I was looking for a double crust pie so I could revisit my pie crust tutorial (a few things have changed in my go-to technique since the last one I posted), and most of my fruit
Rugelach dough, of course, is very similar to a lightly sweetened pie dough, and mincemeat, with its combo of dried fruit and sugar, is not that dissimilar from traditional rugelach filling. Rugelach is a traditional Jewish cookie, of course, and Mincemeat is a traditional Christmas treat, but I have an ecumenical attitude when it comes to good food. And good these are — not too sweet, crisp on the outside with a soft center. You get an echo of mince pies, but these are lighter, despite the prodigious amounts of butter and cream cheese in the dough. And if you want lighter still, you can make smaller cookies by forming into pinwheels and slicing before baking.
I'm Kate, and between my day job and my home job, life is pretty full. Look around to find some of the recipes, projects, stories and tips that keep me sane on the domestic front. Read more about me here and feel free to email me with any questions or feedback!