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.