Rugalach

Yield: 40 Servings

Measure 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

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

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