Recipe - Buttery Rugelach

1 One fourth cup Unsalted butter; divided and
softened, (2 One half sticks)
1 pack Cream cheese; softened, (8
ounces)
2 One fourth cup Allpurpose flour
1 cup Finely chopped pecans
One half cup Sugar
3 teaspoon Ground cinnamon
One half cup Golden raisins; softened*
2 tablespoon Sugar
One half cup Raspberrry or apricot
preserves

*to soften raisins, soak in warm water for 30 minutes. Cream 1 cup butter
and cream cheese until smooth. Gradually beat in flour (dough will be soft
and sticky). Divide dough into fourths; using floured hands, flatten each
fourth to 1inch thick circle. Wrap in plastic wrap; refrigerate overnight.
Line cookie sheet with parchment paper. Mix pecans, One half cup sugar, raisins
(drained) and 2 teaspoons cinnamon for topping. Preheat oven to 350
degrees. On floured surface, roll each fourth of dough into an 11inch
square. Melt remaining One fourth cup of butter. Brush surface with butter. Spread
each fourth with 2 tablespoons preserves. Sprinkle evenly with nut mixture
and roll up gently to form log shape. Trim edges. Cut into 1inch pieces.
Brush tops lightly with remaining butter; sprinkle with topping mixture.
Bake for 20 to 25 minutes. Makes 3 dozen.

NOTES : Recipe taken from the Detroit Free Press Newspaper Nov.19, 1997.
Lori
Recipe by: American Dairy Association

Posted to recipeludigest Volume 01 Number 295 by PLK1028@aol.com on Nov
23, 1997