Shelly's Recipe

RUGELACH

Category: Cookies

For the cookie dough:
1/2 lb. (1 cup) unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups flour
1/4 cup sugar (for topping)

For the filling:
1/2 cup sugar
1/2 cup seedless raisins
1 tsp ground cinnamon
1 cup finely chopped walnuts

Cream butter and cream cheese together. Beat in flour little by little. Knead dough till all flour is incorporated. Wrap in plastic and refrigerate 1 hour.

WHEN READY TO BAKE: Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16 thick on a lightly floured surface. Cut into 16 pie shaped wedges. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with sugar. Bake on cookie sheet for 15-18 minutes at 375.