Hanukkah Recipes: Rugelach

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Rugelach

 

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.

 

 

1 cup margarine, softened (at least 80 percent

vegetable oil)

2 tablespoons 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

Powdered sugar

 

 

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.

 

 

Nutritional facts per serving

calories: 95 , total fat: 7g , saturated fat: 4g ,

cholesterol: 19mg , sodium: 57mg , carbohydrate: 8g ,

fiber: 0g , protein: 1g , vitamin A: 0% , vitamin C:

0% , calcium: 0% , iron: 2%

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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