---------- Recipe via Meal-Master (tm) v8.05
  
       Title: My Rugelach
  Categories: Cookies
       Yield: 40 servings
  
       1 c  Butter; softened
       6 oz Cream cheese; room temp
       3 c  All-purpose flour
     1/2 ts Salt
     3/4 c  Sugar; divided
       2 ts Cinnamon
       6 tb Chopped raisins
     1/2 c  Chopped walnuts
     3/4 c  Jam (apricot/strawberry
            Or raspberry)
       1    Egg yolk
       1 tb Water
  
      This is a rich, interesting cookie, made with nuts, raisins, cinnamon,
   and jam rolled into a tender cream-cheese pastry.
       Combine the butter and cream cheese and beat until well mixed. Add the
   flour and salt, and mix until completely blended. The dough will be easier
   to handle if you wrap and chill it for about an hour. Stir together 1/2 cup
   of the sugar and the cinnamon. Add the raisins and nuts, and toss to coat
   all the pieces. Preheat the oven to 375`, and get out some cookie sheets.
   Divide the dough into 6 equal pieces. Keep chilled any dough you are not
   working on.
       Roll 1 of the pieces into an 8-inch circle. Spread with 2 tablespoons
   jam and sprinkle woth 2 tablespoons of the sugar-raisin-nut mixture. Cut
   into 8 pie-shaped wedges. Beginning at the wide end, roll toward the point,
   forming a crescent shape. Roll out, and form the remaining dough in the
   same way. Place the cookies point sides down, about 1 apart on the
   ungreased cookie sheets. Mix together the egg yolk and water and brush over
   the top of each cookie. Sprinkle each cookie with a little of the remaining
   1/4 cup sugar. Bake for about 15 minutes, or until lightly golden. Remove
   from the oven, and transfer to racks to cool. Yield:
        40    cookies Wis/Gramma
  
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