Rugalah/elaine

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

Title: Rugalah/elaine
Categories: Cookies
Yield: 36 servings

Filling:
1 c Walnut; finely ground
1 c Raisins; or currents
1/2 c Sugar
1 tb Cinnamon
Cookie dough:
3 1/2 c Flour
1 c Sugar
2/3 c Unsalted butter; melted; +
1/3 c Unsalted butter; melted
For brushing dough
3 lg Eggs
2 tb Honey
2 ts Baking powder
1/4 ts Salt
1/2 c Butter; melted

FILLING: Combine walnuts, raisins , sugar and cinnamon in small bowl
and blend well. Set aside. This is very forgiving. You can use jelly and
different nut and flavor combinations. What ever tastes right to you and
makes a nice thick filling.
DOUGH: 1. Combine the flour with sugar and sift in large bowl. Add the
butter, eggs, honey, baking powder and mix. You want a dough that mixes
easily, not to stiff. You might need to add more flour to make it pliable
enough.
2. Divide dough into thirds, Flatten into thin discs between sheets of
waxed paper. Refrigerate at least 2 hours. THIS IS AN IMPORTANT STEP. The
dough MUST rest and it must be COLD to work and handle properly.
3. Preheat your oven to 350; prepare your first cookie sheet by greasing
and then flouring it and be sure to shake off the excess flour.
4. Remove one batch of dough from refrigerator. Roll it out into 12"
circle rush generously with melted butter.
5. Sprinkle with 1/3 of the filling; pat mixture into dough. Drizzle a
little more butter over top.
6. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
triangle up from outside LARGER edge to the TINY point; curve slightly.
7. Arrange on prepared baking sheet point side down. Bake until golden,
about 15 to 18 minutes, watching carefully to prevent burning. Repeat with
remaining dough.
NOTE: This is not an easy dough to work with. You need to have
everything COLD. If you have a pastry marble this is the time to use it.
I usually roll the dough right on my Formica counter.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on
disk by ONE COMMAND SOFTWARE, 1995.

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