Recipe - Ruggalach I

One half pound Butter, or margarine
2/3 cup Sour cream
1 Egg, separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoon Cinnamon

Recipe by: Sandra Capps WXHA93A Sift flour & blend with softened butter.
Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3
hours or overnight in refrigerator. For filling mix walnuts, sugar &
cinnamon.

Roll dough into 4 circles & cut into 12 wedges each. Roll with One half tsp. of
filling at outer edge of wedge (wide end). Brush with egg white & dip in
sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.

Formatted for Meal Master (and posted on P*, October, 1995) Elaine Radis,
BGMB90B
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

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