Rugulach

By Gene Baumwoll

Here is my 'Like Royale Bake Shop' Very simple rich dough ...

Ingredients:

1 cup (2 sticks = 8 ounces) butter, softened 8 ounces cream cheese, softened...

2 cups all-purpose flour

Fruit preserves or dense filling raspberry, pineapple cherry, poppy, apricot, or prune, cinnamon/sugar mixture, walnuts, raisins

Directions:

Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half, and again, wrap each quarter in plastic wrap and flatten a bit. Refrigerate 2 hours or until firm.

Preheat oven to 375*F.

Flour a bread board and rolling pin roll out dough, quarter at a time, on floured surface to 1/8-inch thickness.

For finger filled cookies:

Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal.

For browning:

mix egg white with tablespoon of water and brush on cookies.

For rolled rugulach:

roll out a flat rectangle about 5'x7'. Smear fruit filling all over the surface / or dust with cinnamon/sugar mixture, sprinkle with chopped walnuts and raisins and using flat pastry blade to start begin to roll (like a jelly roll). Cut into 1'sections and carefully carry them to baking sheet and brush with egg white mixture. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 15 minutes or until lightly browned. Remove to wire racks; or waxed paper to cool completely.

Bring to friends’ houses.