Recipe - Rugalach

GARNETT PJXGO5A

DOUGH
8 ounce Cream cheese
1 cup Butter, (REAL)
2 cup Flour
1/3 cup Seedless raspberry jam

FILLING
1/3 cup Almonds, finely chopped
1/3 cup Apricot preserves
1 cup Slivered almonds, chopped
1 cup Dried Apricots, chopped *
One half cup Powdered sugar

Cream margarine and cream cheese in large bowl of electric mixer. Gradually
add flour. Blend well. Chill dough wrapped in waxed paper for about 3
hours. Divide dough into two parts. Roll out one portion and cut into
circles w/ round cookie cutter or glass. Place One half tsp. of raspberry
filling slightly offcenter of circle. Fold in half. Pinch edges to seal.
Curve into a crescent, if desired. With other half of dough, roll into a
large circle, then cut into triangles. Spread apricot preserve and nut
mixture on triangles. Roll up, starting with the long side, into crescents.
Bake in 350 degree oven for 1213 minutes. While hot, roll in
confectioner's sugar. Cool and then put in airtight containers. Later,
before serving, reroll in confectioner's sugar again.

Makes approx. 40 cookies.
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

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