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Hershey's Rugelach




Source of Recipe


internet






List of Ingredients



• 1 cup butter or margarine, softened
  
• 1 pkg (8 oz) cream cheese, softened
  
• 2 1/4 cups all-purpose flour
  
• Cocoa Nut Filling (recipe follows)
  
• 1T butter, melted
  
• 2 T sugar
  
• 1/4 tsp ground cinnamon
  






Instructions



1. Beat softened butter and cream cheese in large bowl on medium speed of mixer until blended and smooth. Gradually add flour, beating on low speed until well blended. Divide dough into 3 equal parts; wrap individually in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll.
   
2. Preheat oven to 375 degrees.
   
3. On lightly floured surface, roll one piece of dough into 9" circle (keep remaining dough in refrigerator). Cut circle into 12 wedges. Place about 1 tsp prepared filling at wide end of each wedge; spread about 3/4 of the way up the wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 1" apart on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over cookies.
   
4. Bake 15 to 20 minutes or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling.
   






Final Comments


Makes 3 dozen cookies

COCOA NUT FILLING:
Stir together 1 1/2 cups ground walnuts or pecans, 6 T sugar, and 3 T Hershey's cocoa in small bowl; stir in 3 T milk. About 1 cup filling.