Rugulah
Our favorite Jewish cookie- it's a Christmas tradition!
Pastry Ingredients
1/2 lb. butter, softened
8 oz. cream cheese, softened
2 cups flour
Filling Ingredients
1/2 cup sugar
1/2 cup raisins
1 tsp. cinnamon
1 cup pecans, chopped
In a mixer, cream butter and cream cheese. Add the flour a little at a time. Divide into two parts, make into balls, cover with saran wrap, and refrigerate for 1 hour.
Preheat oven to 350 degrees. Let the dough warm-up a little. On a floured surface, roll out the 1st half of the dough into a circle like a pie (approximate 1/16" thick). Sprinkle 1/2 of filling on the circle, leaving 1/4 inch dry around the edge. Cut the circle like a pizza until at least 16 wedges. Roll the wedges toward the middle. Sprinkle the pastries with sugar. Repeat process with 2nd half of the dough. Place on an ungreased cookie sheet and bake 15-18 minutes.
Thumbprint Cookies
Ingredients
3/4 lb. butter
1 cup sugar
3 1/2- 4 cups flour
1 tsp. vanilla
3 egg yolks
Red raspberry seedless preserves
Preheat oven to 350 degrees. Cream butter and sugar. Add yolks, then flour and vanilla. Roll dough into 1 inch balls, press flat with your thumb, fill with jelly (be careful to not overfill). Bake 17-20 minutes. *Cookies double in size
1 comment:
yum, yum! Sounds like fun. I read your last post, so does this mean you will be staying in Maryland?
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