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Rugelach




Source of Recipe


Marla


Recipe Introduction


Rugelach, a delicate sour cream cookie filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago.



List of Ingredients




Rugelach


1 cup margarine, softened (at least 80 percent vegetable oil)
2 tablespoon granulated sugar
1 8-ounce carton dairy sour cream
1 large egg yolk
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup finely chopped raisins
1/2 cup finely chopped walnuts or pecans
1/2 cup granulated sugar
1/4 cup margarine, softened (at least 80 percent vegetable oil)
1 1/2 teaspoon ground cinnamon
2 - 3 teaspoon powdered sugar



Recipe



1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.

2. For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degrees F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar.

Makes about 48.