RUGELACH ISRAEL
Every Christmas our next-door neighbors would give us a plate of these (and many other) cookies. They were a delicious Christmas tradition we never had to make. But when I moved away I begged for the recipe and now I make them every Christmas for us. I also share some with the neighbors if they're lucky. The recipe is easier than it looks, and is different from other rugelach in that it uses sour cream instead of cream cheese. It can be handy to make the dough and just bake a dozen cookies when needed for a cookie plate for Christmas parties. Prep time does not include chilling time.
Provided by JoyceJoann
Categories Dessert
Time 45m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Cut butter into flour as if making pie crust.
- In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended.
- Divide dough into 3 parts.
- Cover with plastic and refrigerate at least 3 hours.
- Prepare filling by combining sugar, cinnamon, and walnuts.
- Preheat oven to 375.
- Working with one portion at a time, roll dough into a circle 1/8 inches thick.
- Brush each circle lightly with melted butter and spread 1/3 of the filling on each.
- Cut each circle into 16 wedges, like a pizza.
- Starting from the large end of each wedge, roll up toward the point, jelly roll fashion.
- Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.
Nutrition Facts : Calories 91.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 17.4, Sodium 34, Carbohydrate 7.6, Fiber 0.3, Sugar 3.2, Protein 1
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