Free Recipe Buttery Rugelach

Recipe Type: Free Cookie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Buttery Rugelach Recipe

1-1/4 c Unsalted butter; divided and
-softened, (2 1/2 sticks)
1 pk Cream cheese; softened, (8
-ounces)
2-1/4 c All-purpose flour
1 c Finely chopped pecans
1/2 c Sugar
3 ts Ground cinnamon
1/2 c Golden raisins; softened*
2 tb Sugar
1/2 c Raspberrry or apricot
-preserves

Buttery Rugelach Preparation

*to soften raisins, soak in warm water for 30 minutes. Cream 1 cup butter and cream cheese until smooth. Gradually beat in flour (dough will be soft and sticky). Divide dough into fourths; using floured hands, flatten each fourth to 1-inch thick circle. Wrap in plastic wrap; refrigerate overnight. Line cookie sheet with parchment paper. Mix pecans, 1/2 cup sugar, raisins (drained) and 2 teaspoons cinnamon for topping. Preheat oven to 350 degrees. On floured surface, roll each fourth of dough into an 11-inch square. Melt remaining 1/4 cup of butter. Brush surface with butter. Spread each fourth with 2 tablespoons preserves. Sprinkle evenly with nut mixture and roll up gently to form log shape. Trim edges. Cut into 1-inch pieces. Brush tops lightly with remaining butter; sprinkle with topping mixture. Bake for 20 to 25 minutes. Makes 3 dozen. NOTES : Recipe taken from the Detroit Free Press Newspaper Nov.19, 1997. Lori Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 295 by PLK1028@aol.com on Nov 23, 1997

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