RUGELACH: A Great Treat for After the Yom Kippur Fast (Recipe, Dairy)

 RUGELACH D YIELD: 24-28

They melt in your mouth.

Prep time:  Dough-15 min.  Chilling time: 60 min.

Rolling &folding dough: 15 min.  Chilling: 20 min.  Filling mixture- 5 min.

Rolling out dough & filling: 45-60 min.  Baking time: 20 min.

INGREDIENTS                   

½ cup sweet butter-softened           

3 ounces cream cheese-softened           

½ cup + 3 tablespoons sugar           

½ teaspoon salt

1½ cups all-purpose flour

½ cup finely chopped walnuts

1 teaspoon cinnamon

DIRECTIONS

1. Cream butter, cream cheese and ½ cup sugar until fluffy by hand or in electric blender.
2. Add salt and flour to cream cheese mixture and blend well. Remove from bowl and knead a minute or two with your hands, Wrap in waxed paper and chill one hour.
3. Remove dough from refrigerator and roll out until ¼ inch thick on a floured surface. Fold dough in thirds and then in half again. Repeat procedure one more time: roll out dough, fold in thirds and then in half. Chill 15-20 minutes.
4. Mix walnuts with cinnamon and 3 tablespoons sugar. Set aside.
5. Preheat oven to: 350 F. Line cookie sheets with parchment.
6. Roll out dough into a 1/8 inch thick square. Cut out triangles about 1 ½ inches at the base. Place ½ teaspoon of nut mixture near base of triangle and roll up toward the point. Place on cookie sheet and bake about 20 minutes or until lightly browned. Cool on racks before serving. These rugelach may be frozen.