Every single year, for as far back as I can remember, my mother makes a rugelach type cookie which she (and what I presume every member of her extended family) calls simply a “nut roll”. I haven’t had her rugelach in quite some time because it has all kinds of things in it that I just don’t do; but every year around this time, I start to crave it like nobody’s business.
So, starting in Autumn I begin to make a bunch of cookies of this “rugelach” type… pretty much all the way until January (when I start cursing winter and planning my move to the tropics). This version is not overly sweet and they are kinda big. You could share one… if you were really desperate to be a nice person. But this recipe makes quite a few cookies, so there’s no need to get all crazy…
Apricot Nut Cookies- Vegan and Gluten Free
makes about 20 cookies
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 1 cup brown rice four
- 1 tsp xanthan gum
- 2 tbsp granulated vegan sugar
- 1/2 tsp salt
- 5 tbsp vegan margarine
- 1 cup ice cold water
- keep handy an additional 1 cup of brown rice flour or sorghum flour
- vegan granulated sugar for sprinkling
- 3/4 cup soft dried apricots
- 1 1/4 cups walnut pieces
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup sugar
- 1 to 1 1-2 tbsp apricot jam
Preheat oven to 375 °F.
Prepare dough by sifting the sorghum flour, brown rice flour, tapioca, cornstarch, sugar, salt & xanthan gum together. Cut the margarine into the flours (I use my hands) until crumbly. Next, stir in the ice cold water with a fork and stir until sticky. Add about 1/2 cup more of the brown rice (or sorghum) flour, and mix together. Add just enough more flour (1/4 cup to 1/2 cup) until dough is soft and rollable. Turn dough out onto lightly floured (sorghum) surface.
In this recipe, it helps to roll the dough out onto a large silicon mat, so you can easily transport it to the fridge to chill. It’s not an overly sticky dough, though… so a flat spatula slid underneath works well to move the dough also.
Roll dough out into a rectangle about 12″ x 16 ” or until dough is about 1/4 inch thick. Transfer dough to fridge and chill while you make the filling.
To make the filling, place apricots, walnuts, cinnamon, nutmeg, salt and sugar into food processor and pulse until evenly crumbly. Add first 1 tbsp apricot jam and puree until smooth. If the mixture seems too dry, add up to 1/2 tbsp more jam. You want it to be sticky, but not wet.
Remove dough from fridge and cut into 2″ x 2″ squares. Plop some filling in the middle.
Next, smash it down so its a bit flatter, and then roll them up. It may be necessary to seal the edge with water.
Repeat until all dough and filling is used. Lightly brush with water and generously sprinkle with sugar. I used tons on mine, since there isn’t that much sugar in the actual recipe. :) Feel free to skip this step if you’d like a less sweet cookie.
Bake on ungreased cookie sheet in preheated oven for about 30-35 minutes, or until lightly golden brown. Let cool before serving.
Happy Fall Y’all!