Rugelach: Rugelach Dough

posted by syzygy 12-19-101 9:32 AM

Rugelach Dough

8 oz butter, softened
8 oz. cream cheese, softened
2 cups sifted all purpose flour

Blend butter and cream cheese well, then add flour and blend well. Form two balls of dough, wrap in plastic wrap and chill well. When fully chilled, remove one ball at a time from fridge and roll out as desired.

This dough does best when kept well chilled, otherwise it can get very soft and sticky, but it is excellent. You may add a little sugar or vanilla to dough if desired.

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