Sunday, December 12, 2010

Rugelach


These cookies are totally worth the extra work it takes to make them. They are filled with buttery goodness. I am going to make these every year now.

RUGELACH
2 c. flour
1 c. very cold salted butter (must use real butter- margarine sucks)
6 oz. of cold cream cheese
1/3 c. sour cream
1/2 c. brown sugar
1 c. walnuts (optional- I put walnuts in half)
1/2 c. chopped raisins
3 t. cinnamon
Chop the butter and cream cheese into little blocks like the size of a pat of butter quartered. Mix the flour, butter and cream cheese with a pastry blender or your fingers. Just barely mix in the sour cream. Divide the dough into 4 blocks. Cover with wax paper then put in a Ziploc and chill in the refrigerator for at least 2 hours. Remove from the refrigerator. Roll out the blocks of dough,one at a time,on a lightly floured surface. Make it into a large circle (like the size of a pie crust). Mix together the remaining ingredients. Spread 1/4 of the filling on top of the dough circle. Using a pizza cutter, slice the circle into 8 slices. Starting at the fat end, roll up the dough. Place on a cookie sheet covered in parchment paper. Bake for 25 minutes at 350. When cool, sprinkle with powdered sugar.

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