Rugelach
Cinnamon-spiked, raisin-stuffed rugelach are served in many Jewish homes at Hanukkah. Like most traditions, there are variations by community or even family. Many recipes call for cream cheese in the dough, but this one--adapted from one by the late Dottie Besser of Coconut Creek, Florida--uses cottage cheese. The cookies freeze well; in fact, the Besser family prefers to eat them frozen.
Ingredients:
8 ounces (about 1 cup) Organic Valley Cottage Cheese, pureed until creamy
8 ounces (2 sticks) Organic Valley European Style Cultured Butter, brought to room temperature
2 cups flour
2-3 teaspoons cinnamon
1/4-1/2 cup sugar
1/2-2/3 cup raisins
1/4-2/3 cup chopped walnuts
Instructions:
Place cottage cheese and butter in a large bowl and beat with a wooden spoon until mixture is creamy. Stir in flour. Divide dough into 4 balls, wrap balls in waxed paper and chill until firm.
Heat oven to 400 degrees. Roll out balls on floured surface into 8- to 9-inch circles. Sprinkle each circle with cinnamon, sugar, raisins and walnuts. Cut each circle into 8 wedges (like a pie). Roll up each wedge from the outer edge in and place on ungreased cookie sheets. Bake until rugelach are lightly browned, 25-30 minutes. Cool on racks. Freeze cookies, if desired. Serve frozen or fresh. Makes 32 cookies.
Copyright by Terese Allen
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