Joan Bories’ Rugelach
Ingredients
2 c. flour
¾ c. sour cream
½ lb. butter (softened)
1 egg yolk
¾ c. sugar
1½ tsp. cinnamon
¾ c. very finely chopped walnuts
Directions
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Mix sour cream, butter, and egg yolk in food processor or mixer until thoroughly blended. Add flour and process just until blended.
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Divide dough into 4 sections and wrap in wax paper or plastic. Chill dough thoroughly, at least a few hours.
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Roll one section at a time on a floured surface into a circle ⅛ " thick. Sprinkle a circle of sugar‐nut cinnamon mixture on top of circle. Cut circle into 12 equal wedges. Roll each wedge from wide part to point.
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Place on lightly greased (Pam) cookie sheet.
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Bake 18–22 minutes or until lightly browned.
Makes 4 dozen.