Rogelach - Linda's File

Traditional Jewish cookies remind us of roly-polies we used to make with leftover pie dough when we were kids.

Rogelach - Linda's File
Rogelach - Linda's File

PREP TIME

2

minutes

TOTAL TIME

--

minutes

SERVINGS

6

dozen

PREP TIME

2

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup unsalted butter, softened

  • 2

    packages (3 oz each) cream cheese, softened

  • 2 3/4

    cups unsifted all purpose flour

  • 1/4

    tsp salt

  • 3/4

    cup sugar

  • 1/3

    cup seedless raisins, chopped

  • 1/4

    cup chopped walnuts

  • 2

    tsps cinnamon

  • 1

    egg yolk slightly beaten

Directions

1) In a large mixer bowl, cream butter and cream cheese until light and fluffy. 2) Add flour and salt and continue mixing until well combined. 3) Wrap and chill dough for at least 2 hours. 4) Meanwhile, combine 1/2 cup sugar, raisins, nuts and cinnamon. 5) Preheat oven to 375 degrees. 6) Divided dough into 9 equal pieces. 7) Work with 1 piece at a time; keep remaining refrigerated. 8) Roll dough into an 8 inch circle. Sprinkle with sugar mixture. Cut into 8 pie-shaped wedges. 9) Start at base of each wedge and roll to the point. 10) Place point-side down, on ungreased cookie sheet. 11) Brush with egg yolk and sprinkle with remaining 1/4 cup sugar. 12) Bake for 15 minutes or until golden brown. 13) Remove to wire racks to cool completely. 14) Repeat procedure with remaining dough. Makes about 6 dozen cookies. About 65 calories each

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