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.
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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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