Rugelach

3 dozen

Ingredients

Quantity Ingredient
1½ cup Ground walnuts;
6 tablespoons Sugar;
1 cup Butter (2 sticks) -=OR=-
1 cup Margarine; softened
1 pack (8-oz)cream cheese; softened
2½ cup All-propose flour;
3 tablespoons Cocoa;
3 tablespoons Milk;
1 tablespoon Butter; -=OR=-
1 tablespoon Margarine; melted
2 tablespoons Sugar;
¼ teaspoon Ground cinnamon;

Directions

COCOA NUT FILLING

PASTRY

TO MAKE FILLING: In small bowl, stir together ground walnuts, sugar and cocoa; stir in milk. TO MAKE RUGELACH: In a large mixer bowl, beat softened butter and cream cheese until blended and smooth.

Gradually add flour, beating on low speed of electric mixer until well blended. Divide dough into three equal parts; wrap each in plastic wrap, pressing lightly to form small circle. Refrigerate 3 to 4 hours, or until firm enough to roll. Heat oven to 375 F degrees.

On a lightly floured surface, roll one piece of dough into a 9" circle (keeping dough in the refrigerator). Cut circle into 12 wedges. Place about 1 teaspoon of the filling at wide end of each wedge; spread about three-fourths of the way up the wedge. Starting at the wide end, roll toward point. Place cookies, point sides down, on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over the top of cookies. Bake in a 375 degree oven for 15 to 20 minutes, or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling.

(Recipe from Hershey's Cocoa) Source: The San Diego Union-Tribune, Food Section, Nov. 17, 1994. Brought to you and your via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-19-95

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