*  Exported from  MasterCook II  *

                                 Rugelach

Recipe By     : 
Serving Size  : 80   Preparation Time :0:00
Categories    : Cookies                          Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        GARNETT PJXGO5A
                        -----DOUGH-----
  16      ounces        Cream cheese
   4 1/2  cups          Flour
   1      pound         Butter/margarine -- softened
                        -----RASPBERRY FILLING-----
     2/3  cup           Raspberry preserves
     2/3  cup           Almonds -- chopped
                        -----APRICOT/ALMOND FILLING-----
     2/3  cup           Finely chopped almonds
     2/3  cup           Apricot preserves
   2      cups          Dried Apricots
                        -----CHOCOLATE FILLING-----
   1      package       German's Sweet Chocolate
   1      cup           Chopped pecans
                        -----HONEY FILLING-----
   1      cup           Pecans -- chopped
     1/2  cup           Honey
   1      teaspoon      Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

 To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

 While hot, roll in confectioner's sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner's sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

 Judy Garnett/Raleigh, NC

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