> >These buttery pastries are filled with almonds >and rolled into delicious tiny crescents. > >Almond Spice Rugelach >Pastry Ingredients: >2 cups all-purpose flour >3 tablespoons granulated sugar >1/4 teaspoon salt >1 cup cold LAND O LAKES Butter >2 (3-ounce) packages cream cheese >1/3 cup LAND O LAKES Sour Cream > >Filling Ingredients: >3/4 cup finely chopped blanched almonds >1/3 cup granulated sugar >1 tablespoon LAND O LAKES Butter, softened >1 teaspoon ground cinnamon >1/2 teaspoon ground nutmeg > >Glaze Ingredients: >1 egg white, beaten >Ground nutmeg, if desired >Combine flour, 3 tablespoons sugar and salt in >large bowl; cut in 1 cup butter with pastry >blender or fork until mixture resembles coarse >crumbs. Cut in cream cheese until well mixed. >Stir in sour cream until mixture forms soft >dough. Form dough into ball. Cover; refrigerate 4 hours. >Combine all filling ingredients in small bowl; >set aside. Remove dough from refrigerator; >soften slightly at room temperature (about 15 minutes). >Heat oven to 350°F. Divide dough into 4 pieces; >form each piece into ball. Place 1 ball on >lightly floured surface; flatten slightly. Roll >into 9-inch circle, about 1/8-inch thick. >Sprinkle about 1/4 cup filling mixture over >dough; gently press into dough. Cut circle into >12 wedges with large sharp knife. Roll up each >wedge tightly, from wide end to point, forming >crescent. Repeat with remaining dough balls. >Place crescents, point-side down, 1 inch apart >onto greased cookie sheets; curve slightly. >Brush each crescent with beaten egg white; >sprinkle lightly with nutmeg. Bake for 22 to 25 >minutes or until light golden brown. >Makes 4 dozen cookies. > >*Substitute LAND O LAKES Soft Baking Butter with >Canola Oil right from the refrigerator. > >Nutrition Facts (1 cookie): Calories: 90, Fat: >7g, Cholesterol: 15mg, Sodium: 70mg, >Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 1g
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