My husband coined these open faced rugelach. He is right as these have cream cheese dough like the famed rolled cookie. Dorie states you can make these savory or sweet. I went with the sweet route since one of my friends just gave me a jar of homemade fig jam. I made a half recipe and even half of the nut mixture was too much. My first batch of cookies I baked 13 minutes and I burned the nuts. The second batch I baked 11 minutes which seemed better. I enjoyed eating them both, one was more crispy and one more tender. These are great cookies for a party or sharing but are not practical for my family since they are best the day they are baked. To see what others thought head over to Tuesdays with Dorie.
These cookies sound interesting – I look forward to making them.
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Good to know re-baking times, will keep in mind. Curious how they are called “wafers” because they look, as you say, like rugelach dough! Yours are perfect!
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yes, open-faced rugelach…these are exactly that! i also used fig jam– funny– and found that i will have extra topping. i do like these little bites though.
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Can’t wait to make these!
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