Title: My Rugelach
Categories: Cookies
Yield: 40 Cookies
1 c Butter; softened
6 oz Cream cheese; room temperatur
3 c All-purpose flour
1/2 ts Salt
3/4 c Sugar; divided
2 ts Cinnamon
6 tb Raisins; chopped
1/2 c Walnuts; chopped
3/4 c Jam (apricot/strawberry
- or raspberry)
1 Egg yolk
1 tb Water
This is a rich, interesting cookie, made with nuts, raisins,
cinnamon, and jam rolled into a tender cream-cheese 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 1/2 cup of the sugar and the cinnamon. Add the
raisins and nuts, and toss to coat all the pieces. Preheat the oven
to 375 F, 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 8" circle. Spread with 2 tb jam and
sprinkle with 2 tb of the sugar-raisin-nut mixture. Cut into
8 pie-shaped 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 1/4 cup sugar. Bake for about
15 minutes, or until lightly golden. Remove from the oven, and
transfer to racks to cool.
