>
>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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