Rugelach

These tasty treats always get my juices flowing for a few reasons: they are delicious, they are freezer friendly so I make a large batch and freeze half, and the ingredient combinations are endless. For this recipe, I used Barefoot Contessa's apricot rugelach recipe. I love the bite-size cookies the recipe yields allowing me to pop them in my mouth throughout the day! I saved the extra sugar and cinnamon mixture used for sprinkling and combined it with the leftover filling and used it in my french toast batter the following morning. Also, I used pecans instead of walnuts. Next time, I will make chocolate almond rugelach to please my chocoholic daughter, or perhaps Nutella with hazelnuts, or maybe raspberry with walnuts, or white chocolate cream with macadamia, or chocolate coffee, or .... see, the possibilities are endless!