---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rugelach/fanny Farmer
  Categories: Cookies
       Yield: 48 servings
  
      16 tb Butter; softened
       6 oz Cream cheese; room temp
       3 c  Flour
     1/2 ts Salt
     3/4 c  Sugar
       2 ts Cinnamon
       6 tb Chopped raisins
     1/2 c  Chopped walnuts
     3/4 c  Jam (apricot or
            Strawberry or raspberry)
       1    Egg yolk
       1 tb Water
  
   Recipe by: Marion Cunningham, The Fanny Farmer Baking
      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 degrees F. and get out some heavy cookie sheets.
   Divide the dough into 6 equal pieces. Keep chilled any dough you are not
   working on. roll one of the pieces into an 8-in. circle. Spread with 2 T.
   jam and sprinkle with 2 T. 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 in. 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.
  
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