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Rugelach

cookies, vegetables

----FOR THE DOUGH----
1/2 lb unsalted butter
8 oz cream cheese; softened
2 cup flour; all purpose
----RAISIN NUT FILLING----
1/2 cup sugar
1/2 cup seedless raisins; or currants
1 teaspoon cinnamon
1 cup almonds; ground/or other nuts
1/4 cup sugar; for topping
----STRAWBERRY JAM FILLING----
1/2 cup almonds; ground
1/2 cup strawberry jam; or other jam
1/4 cup sugar; for topping

Cream the butter and cream cheese together. Beat in the flour, a little at a time. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into two portions. Prepare one of the fillings by combining the ingredients except the sugar for the topping, and set aside. Preheat the oven to 350 degrees. Roll out a portionof the dough in a circle about 1/16" thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour. Sprinkle or spread the filling on the wedge. Beginningat the wide edge, roll the dough up toward the point. Place on an ungreasedcookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the remaining dough and filling. Bake 15 to 18 minutes, or until golden Notes: The dough for this cookie will literally melt in your hands if not worked very quickly, and kept as cold as possible! I - Freeze a marble pastry board before I begin to make these and use a marble pin for rolling the dough. If you do not have this equipment, ice down the area youaare going to work on. When rolling the dough, it is wise to place a sheet of waxed paper over the board. If the dough gets too sticky to work, put itback in the fridge for a while, then continue. This recipe is basically therecipe in The Jewish Holiday Kitchen, by Joan Nathan. I have used various flavors of jam or preserves, even Simply Fruit in it, and the cookies disappear like magic. If I bake them for guests, I make at least two recipes, or my sweet-tooth husband will eat them all before the company arrives. (and I help him! ) Barb Day

Yield: 32 servings

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