Name: Lora Brody's Rugelach
Yield: Makes 4 dozen 2 1/2-inch cookies
Ingredients: 1 (8-ounce) package cream cheese (8 ounces = 227 grams); 1 cup unsalted butter (8 ounces = 227 grams); 1/4 cup sugar (1.75 ounces = 50 grams); 1 teaspoon pure vanilla extract (4 grams); 2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams); 1/4 teaspoon salt* (optional); 1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams); 1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams); 1/2 teaspoon ground cinnamon; 3/4 cup golden raisins (3.75 ounces = 108 grams); 1 cup coarsely chopped walnuts (3.5 ounces = 100 grams); 1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams); 1/4 liquid cup milk (2 ounces = 60 grams); 2 tablespoons granulated sugar (0.75 ounces = 25 grams); 1 teaspoon ground cinnamon; *Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.; cookie sheets lined with parchment or foil; rolling pin.

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother.

One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.