Rugelach

These are definitely my all-time favorite cookies.  They're just perfection--soft, slightly sweet dough curled around a gooey cinnamon raisin filling.  Apricot preserves serve as the binding for the filling, and it forms a thin layer of chewy caramel on the bottoms of the cookies.  Although they take some time to make, after being saturated with typical cookies, these are the best solution.

8 ounces cream cheese

1/2 pound unsalted butter (16 tablespoons)

Pinch of salt

1 teaspoon vanilla extract

3/4 cup sugar + 1 tablespoon

2 cups unbleached all-purpose flour (10 ounces)

1/4 cup dark brown sugar (1.75 ounces)

1.5 teaspoons ground cinnamon

3/4 cup raisins

1 cup walnuts (4 ounces)

1/2 cup apricot preserves

1 extra large egg

1 tablespoon milk

Rum Raisin Oatmeal Cookies

I add rum to everything: bread pudding, hot apple cider, and my favorite, oatmeal raisin cookies.  These cookies avoid the dry, mealy texture of most unfortunate oatmeal cookies; instead, they're dense, sweet, and crunchy with just a punch of spiced rum flavor.  A friend of mine used this recipe and said her father ate 15 cookies in one day!

1.5 cups walnuts
1.5 cups raisins
1/4 cup spiced rum
1.5 cups unbleached all-purpose flour (7.5 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter (1/2 pound)
1 cup sugar (7 ounces)
1 cup dark brown sugar (7 ounces)
2 extra large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats

Pear and Cranberry Streusel

Don't get me wrong, I love classic pies.  But sometimes you want something different.  Perfect for an unusual winter dessert, this streusel offers the best crunchy brown sugar-oat topping I've ever tasted (and I've had a lot of crunchy brown sugar-oat toppings).  Usually you can still taste the grittiness of pears when they're baked, but the cranberry sauce in this recipe smoothes out the filling's texture.  The pie crust (pâte brisée) is moist but impressively holds its shape.  A definite step forward from supermarket apple pie.

2.25 cups + 2 tablespoons unbleached all-purpose flour
3/4 cup + 1/2 teaspoon sugar
1.25 teaspoons salt
16 tablespoons unsalted butter (1/2 pound)
3/4 cup water
6 ounces cranberries (1.5 cups)
1 cinnamon stick
3/4 cup light brown sugar (5.25 ounces)
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1.5 pounds Bosc pears
1 lemon