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Rugelach Recipe

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This recipe for Rugelach, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Auntie Leenie Darman
Added: Friday, July 8, 2005


2 packages dry yeast
1/3 cup warm water
2 tablespoons sugar
3/4 pound margarine
4 cups flour
3 eggs

Combine first 3 ingredients and set aside to let it rest. Melt and cool margarine. Add flour in a large bowl. Add yeast mixture. Add eggs one at a time, mixing well after each addition.

Refrigerate over night or freeze. (The dough will stay for 1 month if frozen)

Next Day:
Cut dough into 8 equal sections. Roll out on a board covered with cinnamon and sugar. Roll into a circle. Spread lightly with jam and nuts, raisins, cinnamon and sugar. You can also use chocolate chips instead of jam.

Carefully roll up the dough into a cylinder form. Slice cookies that are about an inch in thickness.

Spray cookie sheet with cooking spray.

Bake at 325-350 for 20 minutes or until lightly browned. Careful - bottoms burn!!!




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