Aunt Sally's Rugalach

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Title: Aunt Sally's Rugalach
Yield: 1 Servings


1/4 lb Butter
1/4 lb Cream cheese
1/4 c Sugar
1 ts Baking powder
1 ts Vanilla
1 1/4 c Flour

2 tb Sugar
1 ts Cocoa
1 ts Cinnamon
1/2 c Nuts; chopped

Mix, knead, refrigerate overnight. Take out 1/2 hour before using.

Divide dough into three balls. Roll each into circle. Cut into 16 wedges; I
use a pizza cutter. Sprinkle with filling. Roll each up starting from large
end. Bake at 350 for 20 minutes.

Posted to JEWISH-FOOD digest by ""
on Oct 11, 1998, converted by MM_Buster v2.0l.