RUGELACH
I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.
Provided by Color Guard Mom
Categories Dessert
Time 45m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Cut butter into flour using 2 knives.
- In separate bowl, beat egg yolk and sour cream.
- Mix well and then add flour mixture. Once again, mix well.
- Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
- Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
- Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
- Brush with melted butter and spread 1/3 of the filling mixture on each portion.
- Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
- Place on greased cookie sheets.
- Bake 15 minutes or until lightly browned.
- Cool. Sprinkle with powdered sugar.
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MARCEL Syn
[email protected]These rugelach were a bit too sweet for my taste, but they were still very good. The dough was flaky and the filling was flavorful. I would recommend using less sugar in the filling next time.
Margaret Keneke
[email protected]Yum!
Kendrick Uzzle
[email protected]These were so good! I made them for a party and they were a huge hit. The dough was flaky and the filling was sweet and gooey. I will definitely be making these again.
sunita Sunam
[email protected]I've made these rugelach several times now, and they're always a hit! The dough is so easy to work with, and the filling options are endless. I've tried them with everything from chocolate chips to fruit preserves, and they're always delicious.
Jannat khokhar
[email protected]These rugelach were delicious! I used a combination of apricot preserves and Nutella, and they turned out perfectly. The dough was flaky and tender, and the filling was sweet and flavorful. I will definitely be making these again!