Rugelach Cookies

Celebrating the holidays growing up I could count on a few cookies always in the cookie tray. Rugelach was one of them. This fantastic cookie was introduced to our family when my mother was very young and this tradition continues with my family. A beautiful cookie with a phenomenal texture and delightful interior. If you are celebrating Hanukah, I am sure you will see this delicious treat among other tasty desserts.

INGREDIENTS

• 2 cups all-purpose flour

• ¼ t salt

• 1 pack of cream cheese

• 1 cup unsalted butter

• ⅓ cup sour cream

• ½ cup white sugar

• 2 T ground cinnamon

• 1 cup finely chopped pecans or walnuts

• ½ cup raisins - optional

ROLLING MIXTURE

• 1/2 cup of sugar

• 3 T Cinnamon

• 1/2 t nutmeg

DIRECTIONS

• Cut cold butter and cream cheese into bits.

• In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream.

• It will form into crumbs

• Shape the dough into 4 round balls.

• Chill for at least 2 hours

• Combine sugar, cinnamon, chopped pecans, (Optional - add raisins)

• Roll each disk into a 9 inch round

• Spoon the cinnamon mixture on the round cookie disk. Press lightly into dough.

• Cut the cookie with a into 12 mini pizza like slice.

• On an extra cookie sheet or parchment paper sprinkle the cinnamon and sugar mixture

• Roll wedges from the end to the tip in the cinnamon and sugar mixture

• Chill the cookies for at least 20 minutes before baking.

• Preheat oven to 350 degrees

• Bake chilled cookies for 22 minutes or until lightly golden.

• Let cool

• Enjoy!