*  Exported from  MasterCook  *

                         RUGELACH WITH FRUIT JAM

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Pastries                         Cookies
                Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Butter -- softened
   6       oz           Cream cheese -- room temp
   3       c            Flour
     1/2   ts           Salt
     3/4   c            Sugar
   2       ts           Cinnamon
   6       T            Raisins -- chopped
   6       T            Walnuts -- chopped
     3/4   c            Jam (apricot, strawberry, or
                        -raspberry)
   1                    Egg yolk
   1       T             -- Water

  Combine the butter & cream cheese & beat until well mixed. Add the flour
  & salt & mix until completely blended. The dough will be easier to
  handle if you wrap & chill it for about an hour. Stir together 1/2 C.
  sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the
  pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide
  the dough into 6 equal parts. Keep chilled any dough you are not working
  on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam &
  sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie-
  shaped wedges. Beginning at the wide end, roll toward the point, & form
  a crescent shape. Roll out & form the remaining dough in the same way.
  Place the cookies, point side down, about 1" apart on the ungreased
  cookie sheets. Mix together the egg yolk & water & brush over the top of
  each cookie. Sprinkle each cookie with a little of the remaining 1/4 C.
  sugar. Bake for about 15 minutes or until lightly golden. Remove from
  oven & transfer to racks to cool.
 


                   - - - - - - - - - - - - - - - - - -