Sugar free rugelach

Yield: 1 Servings

Measure Ingredient
1 cup Margarine
8 ounces Cream cheese
2¾ cup All-purpose flour
2 teaspoons Vanilla extract
1 cup Chopped raisins
1 cup Chopped walnuts
2 tablespoons Ground cinnamon
Apricot All-Fruit or Spreadable Fruit

1 Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla.

2 Mix in the flour. Chill the dough.

3 To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.

4 Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle ⅛ inch thick on a lightly floured board or between two sheets of waxed paper.

5 Spread a light layer of All-Fruit (approximately 2 tbsp) onto each dough circle. Sprinkle each circle with approximately ¼ cup of the chopped nut-raisin-cinnamon mixture.

6 Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.

Roll each wedge from base to point.

7 Place point down on a lightly greased or parchment lined baking sheets.

Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool. Makes 64 cookies

Posted to MC-Recipe Digest by Susan <camyfan@...> on May 01, 1998

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