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  Cookies    Holiday  
Last updated 6/12/2012 1:20:59 AM. Recipe ID 52971. Report a problem with this recipe.
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      Title: Rugelach
 Categories: Cookies, Holiday, Fruits/nuts
      Yield: 80 Servings
     16 oz Cream cheese
  4 1/2 c  Flour
      1 lb Butter/margarine; softened

MMMMM---------------------RASPBERRY FILLING--------------------------
    2/3 c  Raspberry preserves
    2/3 c  Almonds; chopped

MMMMM-------------------APRICOT/ALMOND FILLING------------------------
    2/3 c  Finely chopped almonds
    2/3 c  Apricot preserves
      2 c  Dried Apricots

MMMMM---------------------CHOCOLATE FILLING--------------------------
      1 pk German's Sweet Chocolate
      1 c  Chopped pecans

MMMMM-----------------------HONEY FILLING----------------------------
      1 c  Pecans; chopped
    1/2 c  Honey
      1 ts Cinnammon
  Cream margarine with cream cheese in large bowl of electric mixer.
  Gradually add flour. Blend well. Divide dough into four parts. Chill
  dough wrapped in waxed paper for 3-4 hours. To shape: On floured
  surface, roll out one portion and cut into circles w/ round cookie
  cutter. (You may need to gently knead in a small amount of additional
  flour). Place 1/2 tsp. of raspberry filling mixture in center of
  circle. Bring up two sides towards center; or you may fold in half
  and form a crescent. Roll next portion of dough into a rectangle.
  Spread chocolate filling mixture onto it. Roll 3rd portion of dough
  into a matching rectangle and cover chocolate rectangle. Cut into
  small squares. With last portion of dough, roll out and cut into
  circles with cookie cutter. Place teaspoonful of apricot filling
  mixture in center of circles. Top with 1/2 of a dried apricot Bring
  two sides of dough towards center. If desired, with other half of
  dough, roll into a large circle, then cut into triangles. Spread
  apricot, preserve and nut mixture on triangles. Bake in 350 degree
  oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool
  and then put in airtight containers. Later, before serving, roll in
  confectioner's sugar again. Makes approx. 40 cookies. Keep in
  airtight containers in a cool place.

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Recipe ID 52971 (Apr 03, 2005)

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