Rugalach /millie

---------- Recipe via Meal-Master (tm) v8.05

Title: Rugalach /millie
Categories: Cookies
Yield: 36 servings

Filling:
1 c Ground pecans
1 c Currants
1/2 c Sugar
1 ts Cinnamon
Dough:
8 oz Cream cheese; room temp
2 c All purpose flour
1 c Butter; room temp
2 tb Sugar
Flour
12 oz Apricot jam; jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl. For dough: Combine cream cheese, flour, butter and sugar in
processor or mixer and blend well. Divide dough into 4 pieces. Dust each
with flour, shaking off excess. Roll each piece between sheets of waxed
paper into 10" circle. Refrigerate 1 hour. Preheat oven to 375. Grease
baking sheets. Spread each circle of dough with apricot jam. Divide filling
among circles, spreading evenly. Cut each into 12 wedges. Roll up each
wedge from bottom to point. Arrange on prepared sheets, point side down.
Bake until golden, about 16-17 minutes. Transfer to wire rack and let cool.
Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don't overdo the jam and cinnamon/pecan filling because they
tend to overflow and will burn quickly on your baking sheets. Remove at
once from the baking sheet to cool on racks when they turn golden brown on
top. After rolling out between waxed paper, one hour of cooling is
perfect to cut out, but they may be made ahead and refrigerated longer.
Just leave them out a bit before cutting out so dough won't be so stiff to
handle properly and roll well. Millie Othman

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