Rugalach
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese |
| 1 | cup | Butter, (REAL) |
| 2 | cups | Flour |
| ⅓ | cup | Seedless raspberry jam |
| ⅓ | cup | Almonds, finely chopped |
| ⅓ | cup | Apricot preserves |
| 1 | cup | Slivered almonds, chopped |
| 1 | cup | Dried Apricots, chopped * |
| ½ | cup | Powdered sugar |
Directions
GARNETT PJXGO5A
DOUGH
FILLING
Cream margarine and cream cheese in large bowl of electric mixer. Gradually add flour. Blend well. Chill dough wrapped in waxed paper for about 3 hours. Divide dough into two parts. Roll out one portion and cut into circles w/ round cookie cutter or glass. Place ½ tsp. of raspberry filling slightly off-center of circle. Fold in half. Pinch edges to seal.
Curve into a crescent, if desired. With other half of dough, roll into a large circle, then cut into triangles. Spread apricot preserve and nut mixture on triangles. Roll up, starting with the long side, into crescents.
Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool and then put in airtight containers. Later, before serving, re-roll in confectioner's sugar again.
Makes approx. 40 cookies.
Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800