Is it a coincidence or fate? I was looking at a Good Housekeeping site and this recipe was highlighted. In honor of a discussion started by Sandy, here is the recipe: (I've posted the recipe for the Basic Cookie Dough below as well. You can make 12 different types of cookies with this dough, so I'm adding the site address for those who are interested.)
www.goodhousekeeping.com/food/holidays/easy-holiday-cookie-recipes?src=nl&mag=ghk&list=gga&kw=istAPPLE PIE SPICE RUGELACH
* Basic Cookie Dough
* 1/3 cup(s) all-purpose flour
* 1 cup(s) dried currants
* 2/3 cup(s) walnuts or pecans, finely chopped
* 1/4 cup(s) (packed) brown sugar
* 1 1/2 teaspoon(s) apple pie spice
* 3 tablespoon(s) granulated sugar
* 1/2 cup(s) (plus 1 tablespoon) apple butter
Directions
1. Prepare Basic Cookie Dough, stirring additional 1/3 cup flour into dry ingredients in step 1. Divide dough into 4 equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
2. Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice.
3. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough round with 1 heaping measuring tablespoon apple butter; sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge.
4. With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at curved edge, roll up each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, fruit mixture, and spiced sugar.
5. Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
BASIC COOKIE DOUGH
* 2 3/4 cup(s) all-purpose flour
* 1/4 teaspoon(s) baking soda
* 1/4 teaspoon(s) salt
* 1 cup(s) (2 sticks) butter (no substitutions), softened
* 3/4 cup(s) granulated sugar
* 1 large egg
* 1 teaspoon(s) vanilla extract
Directions
1. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
3. Follow directions for your choice of cookie. Choose from: Fig-Filled Moons, Chocolate Pinwheels, Chewy Fruit Bars, Butter Cookie Cutouts, Hazelnut-Chocolate Sandwich Cookies, Cranberry-Orange Spice Cookies, Apple Pie Spice Rugelach, Gingerbread Cutouts, Mexican Wedding Cookies, Chocolate-Dipped Peppermint Sticks, Chocolate Raspberry Thumbprints, Stained Glass Ornaments.
The list of cookies are what you can find at the link I provided above.
