Grandma Knows Best

Grandma’s Recipe Rugelach

P.O. Box 303 Gracie Station

New York, N.Y. 10028

(800) 538-5055

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One of the things Herb Schon’s mother left behind when she passed away 25 years ago was her own mother’s secret recipe for rugelach (ROO-gelah), those rolled sour cream and butter cookies normally stuffed with cinnamon, nuts and raisins.

Rugelach used to be found only at Jewish delis and bakeries, but now they are sold everywhere, even at Trader Joe’s. Few are as good as Grandma’s, though. Grandma’s Recipe Rugelach are just the way she made them--handmade with flour, butter, sour cream, cream cheese, walnuts, raisins and just a little sugar. Only now, besides Grandma’s original (which is still the best), her grandson has come up with 10 more flavors including apricot, raspberry, rum-raisin, holiday spice, peanut butter and chocolate, whole-wheat, sugar-free, even an El Rancho rugelach filled with homemade jalapeno jelly (don’t ask).

“I’ve still got a lot more I could do with rugelach,” says Schon, who is currently working on a coffee-flavored version.

All Grandma’s rugelach are certified kosher dairy and they’re available in 9-ounce ($11.95), 1 1/2-pound ($21.95) and 2 1/2-pound ($32.95) tins. There’s also a “rugeloaf”--sort of one giant cookie.