Rugelach

Rugelach, a delicate sour cream cookie filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea.

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  • Makes: 48 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Rugelach

Directions

  1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.
  2. For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge,starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degrees F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar. Makes about 48.
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Nutrition Facts (Rugelach)

  • Per serving:
  • 95 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 19 mg chol.,
  • 57 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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