Rugelach/fanny Farmer

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

Title: Rugelach/fanny Farmer
Categories: Cookies
Yield: 48 servings

16 tb Butter; softened
6 oz Cream cheese; room temp
3 c Flour
1/2 ts Salt
3/4 c Sugar
2 ts Cinnamon
6 tb Chopped raisins
1/2 c Chopped walnuts
3/4 c Jam (apricot or
Strawberry or raspberry)
1 Egg yolk
1 tb Water

Recipe by: Marion Cunningham, The Fanny Farmer Baking
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 degrees F. and get out some heavy cookie sheets.
Divide the dough into 6 equal pieces. Keep chilled any dough you are not
working on. roll one of the pieces into an 8-in. circle. Spread with 2 T.
jam and sprinkle with 2 T. 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 in. 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.

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