I’ve been oggling pictures of white balloons filled with metallic glitter, the classiest champagne jello shots you’ve ever seen, a sparkler countdown apparatus that probably breaks 15 fire codes in a New York City apartment, this gold glitter bowtie garland that I secretly want to make into a necklace or is that weird?
All in the name of maybe, finally, hopefully hosting a New Years Eve party in 2017. Will you come? Do you have any advice? If I made it Cinderella theme it would be a no-go right? It’s tempting though, with the whole ‘when the clock strikes midnight’ thing…
If I had to pick my three favorite holidays they would be, in order from most favorite to third most favorite: New Years Eve, 4th of July, and National Mac + Cheese day which is either technically July 14 according to wikipedia or every Tuesday according to Danna.
All three are uber elegant as far as holidays go. And believe it or not elegance is something I look for this time of year – contrary to what my affinity for astronaut ice cream and tatchos might say. To me, elegance has this understated quality about it. It’s not in your face or large and in charge, yet you can’t seem to take your eyes off it.
Elegant. That’s what these Mini Vanilla Rugelach are in one word. The cream cheese dough makes the base of the rugelach super creamy, elevating it to this dreamland somewhere between flaky and soft. And the filling is simple but certainly not plain. Two types of vanilla – Rodelle Reserve Vanilla Extract and Rodelle Vanilla Paste – give it a speckled sparkle reminiscent of the glitter-stuffed balloons I spent the last hour staring at. With all due respect, of course.
MINI DOUBLE VANILLA RUGELACH
(makes 64 mini rugelach)
for the dough
2 cups all purpose flour
1/4 teaspoon salt
1 8 oz package cream cheese, cold and cubed
2 sticks unsalted butter, cold and cubed
1 egg yolk
1 teaspoon Roselle Reserve Vanilla Extract
Start by prepping your dough. In a food processor, pulse together the flour and salt. Add the cold cubed cream cheese and butter and pulse 15 times until the mixture resembles large crumbs. Add the egg yolk and vanilla extract and pulse until the dough comes together, about 10 times. Remove the dough and divide into 4 equal pieces. Flatten each into a small disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
Preheat the oven to 375°. Combine the melted butter, vanilla paste and vanilla extract in a small bowl. Working one at a time, sprinkle a little flour on your work surface and roll out a disk of dough into a 10-12 inch circle. Spread 1/4 of the vanilla butter mixture onto the dough, leaving a 1/2 inch border around the edge. Sprinkle with 1/4 cup of sugar. Cut the dough into 16 equal pizza slice style pieces. Working for the outside, roll each piece of dough. Place on a parchment lined baking sheet seam-side down. Repeat until all are complete.
Refrigerate the rolled rugelach for 20-30 minutes to firm. Bake for 22 minutes. The sugar will start oozing out of the rugelach about halfway through the cooking. This is bound to happen. As soon as you take the cookie sheets out of the oven, remove the rugelach from the melted sugar and place on a cooling wrack – working quickly while the sugar is still warm will make separating the rugelach from the ‘candy’ much easier. Enjoy!
Thank you so much Rodelle for sponsoring this post! Rodelle makes some of the best vanilla extract I’ve ever used, and they have some fancy shmancy facts about it on their site. Did you know that the vanilla orchid can only last for 24 hours unless it’s pollinated? (Did you even know it was an orchid???) And did you know that spiders don’t like vanilla? Head on over to Rodelle’s site for more fun facts, and to enter the Baker’s Bundle Giveaway they have going on right now!