How about grabbing one of these cookies to go along with your hot cup of coffee on this brisk, blustery winter morning. I actually first made these over the holidays and realized I should have made a double batch because everyone LOVED them.
Rugelach
Dough:
4 oz. vegan
cream cheese
1 stick
soy margarine (1/2 cup)
1 cup
four
1/4 teaspoon
salt
Filling:
1/2 cup
apricot preserves
1/2 cup
finely chopped walnuts
1/4 cup
cinnamon sugar
1-2 tablespoons
melted soy butter
Blend together dough ingredients. This works best if you use your hands. Roll into a ball. Refrigerate over night, or freeze 2
hours.
After removing from freezer, place dough on a well floured
surface. Roll very thin into a
rectangular shape.
Spread filling ingredients on top of dough to cover. Slice the dough in half
vertically. Then slice into one
inch strips. Roll into a wheel
shape. Brush with melted soy
butter and sprinkle with a little of the cinnamon sugar if you have some left.
Bake on greased cookie sheet 12-15 minutes @ 350 degrees F.
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