*  Exported from  MasterCook II  *
 
                                My Rugelach
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Butter -- softened
    6      ounces        Cream cheese -- room temp
    3      cups          All-purpose flour
      1/2  teaspoon      Salt
      3/4  cup           Sugar -- divided
    2      teaspoons     Cinnamon
    6      tablespoons   Chopped raisins
      1/2  cup           Chopped walnuts
      3/4  cup           Jam (apricot/strawberry
                         Or raspberry)
    1                    Egg yolk
    1      tablespoon    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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