Okay, technically this is not rugelach. It’s shortbread trimmings, rolled thin, and then covered with things that I would use in rugelach. In this case, I’ve spread half the dough with homemade cranberry-Meyer lemon marmalade and then sprinkled it all with bittersweet and milk chocolate chips and chopped pistachios—roasted and salted, of course. After I baked the dough, we cut it with a bench scraper while it was still warm. Hence, we had a 100% yield on our shortbread dough and a small variety of yummy cookies.
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