I adore making rugelach at this time of year, when a lot of family and friends are often around. It's incredibly easy to make the basic pastry for these tasty treats (which is super buttery and flaky to boot) and you can keep it in the fridge for week in case you have any spur-of-the-moment cookie cravings. As this recipe makes enough dough for 4 batches of cookies, you get the chance to experiment with flavors a bit -- I usually like to use different fillings for each batch by swapping in different spices, nuts, chocolates, or jams. Here I've instructed for enough filling for all 4 disks of dough but feel free to change it up however you like. (The dough for these cookies is slightly altered from Alice Medrich's book Chewy Gooey Crispy Crunchy.)

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