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White Chocolate-Apricot Rugelach




Source of Recipe


Source: Cooking at a Glance - Cookies


List of Ingredients




1 3/4 cups all-purpose flour

3/4 cup cold butter or margarine

1/2 cup dairy sour cream

1 teaspoon vanilla

1/3 cup apricot or raspberry preserves, or orange marmalade

3 ounces white baking bar, finely chopped (1/2 cup)

2 tablespoons granulated sugar

1 teaspoon ground cinnamon (optional)



Recipe



Place flour in a mixing bowl. With a pastry blender or 2 knives, cut in butter or margarine till mixture resembles small peas. Stir in the sour cream and vanilla just till dough holds together. On a lightly floured surface, knead dough about 10 times. Divide dough in thirds. Wrap in plastic wrap.


On a lightly floured surface, roll one third of the dough into a 10-inch circle. Spread dough with a scant 2 tablespoons of the preserves or marmalade. Sprinkle with one third of the chopped white baking bar. Cut dough into 12 wedges. Starting at curved edge, roll up each wedge jelly-roll style. Place, point-side down, 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough, preserves or marmalade, and white baking bar.


In a small mixing bowl stir together the sugar and, if desired, cinnamon; sprinkle over each cookie.


Bake in a preheated 375 degrees oven for 20 to 25 minutes, or till light golden brown. Remove cookies from pans and cool on a rack. Store in a tightly covered container.