Recipe - My Rugelach

1 cup Butter, softened
6 ounce Cream cheese, room temp
3 cup Allpurpose flour
One half teaspoon Salt
Three fourths cup Sugar, divided
2 teaspoon Cinnamon
6 tablespoon Chopped raisins
One half cup Chopped walnuts
Three fourths cup Jam (apricot/strawberry Or
raspberry)
1 Egg yolk
1 tablespoon Water

This is a rich, interesting cookie, made with nuts, raisins, cinnamon, and
jam rolled into a tender creamcheese pastry. Combine the butter and cream
cheese and beat until well mixed. Add the flour and salt, and mix until
completely blended. The dough will be easier to handle if you wrap and
chill it for about an hour. Stir together One half cup of the sugar and the
cinnamon. Add the raisins and nuts, and toss to coat all the pieces.
Preheat the oven to 375`, and get out some cookie sheets. Divide the dough
into 6 equal pieces. Keep chilled any dough you are not working on. Roll 1
of the pieces into an 8inch circle. Spread with 2 tablespoons jam and
sprinkle woth 2 tablespoons of the sugarraisinnut mixture. Cut into 8
pieshaped wedges. Beginning at the wide end, roll toward the point,
forming a crescent shape. Roll out, and form the remaining dough in the
same way. Place the cookies point sides down, about 1" apart on the
ungreased cookie sheets. Mix together the egg yolk and water and brush over
the top of each cookie. Sprinkle each cookie with a little of the remaining
One fourth cup sugar. Bake for about 15 minutes, or until lightly golden. Remove
from the oven, and transfer to racks to cool. Yield: 40 cookies Wis/Gramma
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

Date: Sat, 07 Dec 1996 09:39:00 0800