Rugelach Cookie (Jewish)
By
Margaret Dick, Ft. Wayne, Ind.
An unleavened melt in your mouth cookie with a delicious filling that your guests will ask for again every year.
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yield
32 Cookies
Ingredients
8 ounces cream cheese
1 cup butter (or margarine)
2 cups flour
1 teaspoon vanilla extract
butter (melted)
cinnamon (optional)
sugar (optional)
raisins (optional)
nuts (optional)
jam (optional)
Instructions
Cream together cream cheese and butter; blend in flour and vanilla. Knead well and leave in refrigerator overnight. Divide into quarters. Roll one quarter on floured board into a round circle, cut into 8 wedges; spread with melted butter; sprinkle with cinnamon and sugar, raisins, nuts or jam. Roll up from wide end and pinch closed. Sprinkle top with sugar and cinnamon. Bake at 350 degrees for 20 minutes.
Recipe Type(s)
