The dough in this recipe works for both sweet and savory-style rugelach. Prepare the dough at least 2 hours in advance of using, or up to 2 days in advance. If you are gluten-free, you can swap ...

Whisk the cream and egg yolks together in a small bowl. In a large bowl, beat together the butter and sugar with a stand mixer (or hand mixer) until creamy. Add flour, cornstarch, sugar and salt and ...