I am enamored with cream cheese cookie dough. After making non-traditional rugelach, I began tinkering with our recipe. I increased the amount of sugar and salt. I also added baking powder for a slight leavening. Then I didn’t make rugelach. I opted to roll the dough out on granulated sugar in the style of Arnheim biscuits. What we lost in flavor development from the yeast leavening, we gained from the cream cheese. The simplicity and speed with which this dough can be made makes it even more alluring.
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