Apricot-Pecan Rugelach

Filling:

1 12 oz jar apricot preserves

1 cup ground pecans

1 cup currants or raisins

½ cup sugar

1 tbsp cinnamon

Dough:

½ lb cream cheese, at room temperature

2 cups all-purpose flour

1 cup butter, at room temperature

2 tbsp sugar

Combine pecans, currants, sugar, and cinnamon in a mixing bowl; set aside. Combine cream cheese, flour, butter and sugar in a large bowl and blend.  Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into a 10” circle. Refrigerate 1 hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Spread each circle of dough with apricot jam.  Divide filling among circles, spreading evenly. Cut each circle into 12 wedges.  Roll up each wedge from bottom edge to point. Arranged on baking sheets, point side down.

Bake until golden, about 20 minutes. Transfer to a wire rack and let cool. Store cookies in airtight container.

Makes 4 dozen.

Oreo-Chocolate Chip Cookies

This is a fun cookie for children and adults alike. The Oreo cookie crumbs give these cookies a distinct look. NOTE: Dough must be chilled first before rolling into dough balls.

24 Oreos, divided

1 cup butter, at room temperature

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp vanilla

1 tsp baking soda

¾ tsp salt

2½ cups all-purpose flour

1 cup semi-sweet chocolate chips*

Coarsely chop 12 Oreo cookies and set aside. Reserve the remaining 12 for future use.

With a hand held mixer, beat butter and both sugars together for 2 minutes at medium speed. Add in the eggs, vanilla, baking soda, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing just until combined. Mix in the chocolate chips and coarsely chopped Oreo cookies. Chill the dough for 2 hours or overnight.

When dough is chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Separate the remaining Oreos.  Scrape the cream filling from the cookie and discard. Place cookies in a food processor or blender and blend until they are a fine crumb. (Or place in a plastic bag and crush the cookies with a rolling pin.)  Set fine crumbs aside.

Remove the chilled dough from the refrigerator and roll the dough into 2 tbsp size balls. Roll each cookie dough ball into the Oreo crumbs.

Place the cookie dough balls in the baking sheet 2 inches apart.  Bake 10-12 minutes until the edges are lightly golden brown.

*Chips can be increased to 2 cups, and you can substitute dark or milk chocolate chips.

Roasted Veggie Fusilli

1 pint grape tomatoes, halved

1 yellow squash, chopped

1 zucchini, chopped

1 red onion, sliced

3 tbsp olive oil

8 oz fusilli

¼ cup grated Parmesan

Preheat oven to 450 degrees. Toss vegetables and oil; arrange on baking sheet.  Bake for 20 minutes. While vegetables roast, cook fusilli. Toss roasted vegetables, fusilli and grated cheese. Garnish with basil.

Optional: Dollop with ½ cup part-skim ricotta.