My Rugelach

* Exported from MasterCook II *

My Rugelach

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter -- softened
6 ounces Cream cheese -- room temp
3 cups All-purpose flour
1/2 teaspoon Salt
3/4 cup Sugar -- divided
2 teaspoons Cinnamon
6 tablespoons Chopped raisins
1/2 cup Chopped walnuts
3/4 cup Jam (apricot/strawberry
Or raspberry)
1 Egg yolk
1 tablespoon 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`, 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-inch circle. Spread with 2 tablespoons
jam and sprinkle woth 2 tablespoons 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.
Yield: 40 cookies Wis/Gramma

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