Mary Lou Beisner featured this one week in 1996
1 C. soft butter or margarine
3 1/4 C. flour
1 tsp. salt
8 oz. cream cheese
3/4 C. sugar, plus more for dusting
1/2 C. melted butter or margarine
1 C. chopped nuts
1 tsp. cinnamon or other spice
Heat oven to 375 degrees.
Cream 1 cup butter, then work in the flour and salt until smooth, blend in cream cheese and 3/4 cup sugar. Shape into rolls.
Refrigerate one roll while making first batch.
Roll out one roll; brush with melted butter; sprinkle with nuts, cinnamon and additional sugar. Roll up and slice about 1/2 to 3/4 inch thick.
Place on cookie sheet and bake about 12-15 minutes.
Your oven may need 350 degrees instead; don't brown too quickly.
Repeat with second roll.
You may vary recipe by using a very thin layer of jelly or jam; or brown sugar and raisins, or other dried fruits and nuts. For a fancier look, you might cut into triangles after spreading filling and roll up like little cornucopias. More trouble, but they look pretty.
Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to firstname.lastname@example.org.Editorial on 05/15/2019
Print Headline: Rugelach