RUGGALACH I

      Title: RUGGALACH  I
  Categories: Cookies, Desserts, Jewish
       Yield: 1 Servings
  
     1/2 lb Butter -- or margarine
       1    Egg
     2/3 c  Sugar
     2/3 c  Sour cream
            Chopped walnuts
       2 ts Cinnamon
  
   Recipe by: Sandra Capps WXHA93A Sift flour & blend with softened
   butter. Add sour cream & egg yolk. Divide into 4 equal balls & chill
   at least 3 hours or overnight in refrigerator. For filling mix
   walnuts, sugar & cinnamon.      Roll dough into 4 circles & cut into
   12 wedges each. Roll with 1/2 tsp. of filling at outer edge of wedge
   (wide end). Brush with egg white & dip in sugar   mixture to coat top.
       Bake at 400 degrees about 20 minutes on lightly greased sheet.
   Makes 4 dozen.
   
   You can also add raisins to  the filling mix.
[ add our full cookbook to your website ] [ Search The Cookbook ]