Rugelach 2 Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
2 each: Sticks butter, softened
6 T: Chopped raisins,
6 ounce: Cream cheese, room temp.
6 T: Chopped walnuts,
3 cup: Flour,
3/4 cup: Jam, (apricot, strawberry,
1/2 t: Salt,
-or raspberry),
3/4 cup: Sugar,
1 each: Egg yolk,
2 t: Cinnamon,
1 T: Water,
Directions:
Combine the butter & cream cheese & beat until well mixed. Add the
flour & salt & mix until completely blended. The dough will be easier
to handle if you wrap & chill it for about an hour. Stir together 1/2
C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all
the pieces. Preheat oven to 375 degrees & get out some cookie sheets.
Divide the dough into 6 equal parts. Keep chilled any dough you are
not working on. Roll 1 of the pieces into an 8" circle. Spread with 2
Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin- nut mixture.
Cut into 8 pie-shaped wedges. Beginning at the wide end, roll toward
the point, & form a crescent shape. Roll out & form the remaining
dough in the same way. Place the cookies, point side down, about 1"
apart on the ungreased cookie sheets. Mix together the egg yolk &
water & brush over the top of each cookie. Sprinkle each cookie with
a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or
until lightly golden. Remove from oven & transfer to racks to cool.
48 cookies. This was shared with me on $p$ by Scott Hammon, who took
it from The Fannie Farmer Baking Book.
TO ALL Submitted By PETER ULINSKAS SUBJ COOKIE RECIPE ??? On
12-19-94
Source from luhu.jp
flour & salt & mix until completely blended. The dough will be easier
to handle if you wrap & chill it for about an hour. Stir together 1/2
C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all
the pieces. Preheat oven to 375 degrees & get out some cookie sheets.
Divide the dough into 6 equal parts. Keep chilled any dough you are
not working on. Roll 1 of the pieces into an 8" circle. Spread with 2
Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin- nut mixture.
Cut into 8 pie-shaped wedges. Beginning at the wide end, roll toward
the point, & form a crescent shape. Roll out & form the remaining
dough in the same way. Place the cookies, point side down, about 1"
apart on the ungreased cookie sheets. Mix together the egg yolk &
water & brush over the top of each cookie. Sprinkle each cookie with
a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or
until lightly golden. Remove from oven & transfer to racks to cool.
48 cookies. This was shared with me on $p$ by Scott Hammon, who took
it from The Fannie Farmer Baking Book.
TO ALL Submitted By PETER ULINSKAS SUBJ COOKIE RECIPE ??? On
12-19-94
Source from luhu.jp