Up until about six months ago, I thought of rugelach as the factory-produced, Fig Newtonish, dry-as-yesterday’s-toast-looking cookies often seen gathering dust in supermarket “bakery” sections. It never occurred to me to actually eat one.
Enter Mindy Segal, author of Cookie Love, and the folks at Seattle’s Book Larder who hosted an evening that forced this particular cookie lover to completely rethink rugelach. I admit, I was skeptical…