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RUGELACH Recipe | |
Jewish Cookie | |
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Ingredients:
1/2 pound Butter, or margarine 2/3 cup Sour cream 1 Egg, separated 1/3 cup Chopped walnuts 2/3 cup Sugar 2 teaspoons Cinnamon
Directions:
Sift flour & blend with softened butter. Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar & cinnamon.Roll dough into 4 circles & cut into 12 wedges each. Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg white & dip in sugar mixture to coat top. Bake at 400 degrees about 20 minutes on lightly greased sheet. Yield: Makes 4 dozen. | |