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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rugelach cookies #1 Recipe

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This recipe for Rugelach cookies #1 is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 cup plus 2 tbsp. butter
3/4 cup sour cream
6 tbsp. apricot preserves
6 tbsp. mini-semisweet chocolate pieces
1/3 cup sliced almonds
2 tbsp. sugar
Directions:
Directions:
1. In large bowl, measure flour. With pastry blender cut in 1 cup butter until mixture resembles small peas. With spoon, stir in sour cream just until dough holds together. Divide dough into three pieces. Wrap each in plastic wrap; refrigerate 1 hr. or until firm enough to handle.
2. On lightly floured surface, with floured rolling pin, roll one piece of chilled dough into an 11-inch round, keeping remaining dough refrigerated. Spread dough with 2 tbsp. apricot preserves (might try microwaving briefly to soften a bit if necessary). Sprinkle with 2 tbsp. chocolate pieces. Cut dough into 12 equal wedges. Starting at outside (curved) edge, roll up each wedge jelly roll fashion. Place cookies point side down about 1 1/2 inches apart on large cookie sheet. Repeat with remaining dough, preserves, and chocolate.
3. Preheat oven to 375º. In a small saucepan over low heat, melt 2 tbsp. butter. In small bowl,mix almonds and sugar. Brush cookies with melted butter; sprinkle with almond mixture.
4. Bake 25 minutes or until golden brown. Immediately remove cookies to wire rack to cool. Store in tightly covered container.
Number Of Servings:
Number Of Servings:
3 dozen, 115 cal each

 

 

 

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