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From Gina, Fla, 12-05-2001
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Msg ID 035769
Hi Bettylou,

This recipe was given to me by a good friend almost 20 years ago. and they are the best!!! Any extra cookies also freeze well for unexpected company. Just take out and thaw on a plate. They are easy and fun to make.

Happy Holidays!! GinaRuth's Rugelach

1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. flour
1/4 c. sugar for topping
Filling:
Stir together: 1/2 c. sugar, 1/2 c. seedless raisins, 1 t. cinnamon, 1 c. finely chopped walnuts.

Cream butter and cream cheese. Beat in flour little by little. Knead dough til all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
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 and bake on cookie sheet for 15-18 mts. at 375. Makes 32 delicious cookies. These freeze well also.

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