Rogolach

Ingredients

• 1/2 cup unsalted butter
• 4 oz. cream cheese
• 3/4 cup granulated sugar
• 1 egg yolk
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1 egg white, lightly beaten
• apricot jelly or jam
• very finely chopped almonds

Directions

In a large bowl, cream butter and cream cheese with sugar. Add egg yolk.

Sift flour with baking powder. Add to creamed mixture. Chill dough overnight in refrigerator.

Preheat oven to 375 degrees. Lightly grease cookie sheets.

Divide dough into 4 portions. While rolling one portion, keep remainder chilled. On floured board, roll dough into a circle about 1/8 inch thick and 8" in diameter.

Spread jelly over each circle. Cut into 8 wedges and roll up starting at wide edge. Transfer to cookie sheet, with point of roll underneath. Brush with egg white and sprinkle with almonds.

Bake 12 to 15 minutes, or until golden. When done, transfer to wire racks and let cool.

Submitted 6/13/05.
Source: The Ultimate Cookie Book
Submitted By: Jean Trenholm
JTrenholm@msn.com
Rogolach