*  Exported from  MasterCook II  *
 
                             Rugelach (Cookie)
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Desserts                         Cookies
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         IRWIN  JJGF65A
                         -----CREAM CHEESE DOUGH FOR RUGEL-----
    6      ounces        CREAM CHEESE
      1/2  pound         COLD UNSALTED BUTTER
    2      cups          FLOUR
      1/4  teaspoon      SALT
      1/3  cup           SOUR CREAM
    1      teaspoon      WATER ( OPTIONAL )       OVE
                         -----FILLING-----
      1/2  cup           SUGAR
    1      tablespoon    CINNAMON
    1      cup           WALNUTS -- FINELY CHOPPED
      1/2  cup           DARK RAISINS -- CHOPPED.
 
 CUT CREAM CHEESE INTO TABLS.SIZE PIECES AND LET SOFTEN AT ROOM
 TEMPERATURE.CUT BUTTER INTO SMALL PIECES OF ABOUT 1/2 TABLS.AND KEEP
 THEM COLD UNTIL READY TO USE.
 PLACE FLOUR,SALT AND BUTTER IN BOWL OF FOOD PROCESSOR AND PROCESS WITH
 ON/OFF TURNS UNTIL MIXTURE RESEMBLES COARSE MEAL.ADD CREAM CHEESE AND
 SOUR CREAM,DISTRIBUTING THEM EVENLY OVER MIXTURE.PROCESS WITH ON/OFF
 TURNS UNTIL DOUGH JUST HOLDS TOGETHER.ADD 1 TEAS.WATER IF NECESSARY.
 WRAP DOUGH IN PLASTIC WRAP,PRESS TOGETHER INTO A BALL AND FLATTEN TO A
 DISK.REFRIGERATE FOUR HOURS OR UP TO TWO DAYS. WITH THE EASY TO HANDLE
 CREAM CHEESE DOUGH,CRESCENT SHAPED RUGELACH ARE A DELIGHT TO PREPARE AT
 HOME.THESE ARE TENDER,FLAKY AND NOT TOO SWEET.YOU CAN MAKE THEM AHEAD
 AND FREEZE THEM BEFORE OR AFTER BAKING.
 
  HANDLING OF DOUGH TAKEN FROM BARB DAY'S RECIPE Roll out a portion of
 the dough in a circle about 1/16 thick. With a knife or pastry wheel,
 cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust
 it with a little flour. Sprinkle or spread the filling on the wedge.
 Beginning at the wide edge, roll the dough up toward the point. Place on
 an ungreased cookie sheet and carefully sprinkle with a tiny bit of the
 reserved sugar. Repeat with the remaining dough and filling. Bake 15 to
 18 minutes, or until golden 
  Notes: The dough for this cookie will literally melt in your hands if
 not worked very quickly, and kept as cold as possible! I freeze a marble
 pastry board before I begin to make these and use a marble pin for
 rolling the dough. If you do not have this equipment, ice down the area
 you aare going to work on. When rolling the dough, it is wise to place a
 sheet of waxed paper over the board. If the dough gets too sticky to
 work, put it back in the fridge for a while, then continue. This recipe
 is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I
 have used various flavors of jam or preserves,
 
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