Rugelach

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

www.vegweb.com/recipes/regelach

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.