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White Chocolate-Apricot Rugelach

Source: Cooking at a Glance - Cookies
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Makes about 36 cookies
These pastrylike goodies are a treat for breakfast or with tea as well as after dinner. Choose your favorite flavor of preserves or marmalade for the filling.
1 3/4 cups all-purpose flour
3/4 cup cold butter or margarine
1/2 cup dairy sour cream
1 teaspoon vanilla
1/3 cup apricot or raspberry preserves, or orange marmalade
3 ounces white baking bar, finely chopped (1/2 cup)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon (optional)
White Chocolate-Apricot Rugelach Recipe at
Place flour in a mixing bowl. With a pastry blender or 2 knives, cut in butter or margarine till mixture resembles small peas. Stir in the sour cream and vanilla just till dough holds together. On a lightly floured surface, knead dough about 10 times. Divide dough in thirds. Wrap in plastic wrap.

On a lightly floured surface, roll one third of the dough into a 10-inch circle. Spread dough with a scant 2 tablespoons of the preserves or marmalade. Sprinkle with one third of the chopped white baking bar. Cut dough into 12 wedges. Starting at curved edge, roll up each wedge jelly-roll style. Place, point-side down, 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough, preserves or marmalade, and white baking bar.

In a small mixing bowl stir together the sugar and, if desired, cinnamon; sprinkle over each cookie.

Bake in a preheated 375 degrees oven for 20 to 25 minutes, or till light golden brown. Remove cookies from pans and cool on a rack. Store in a tightly covered container.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 36 cookies
Calories: 86
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 6mg
% Cal. from Fat: 52%
Cholesterol: 12mg
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