Rugalah/elaine

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rugalah/elaine
  Categories: Cookies
       Yield: 36 servings
  
            Filling:
       1 c  Walnut; finely ground
       1 c  Raisins; or currents
     1/2 c  Sugar
       1 tb Cinnamon
            Cookie dough:
   3 1/2 c  Flour
       1 c  Sugar
     2/3 c  Unsalted butter; melted; +
     1/3 c  Unsalted butter; melted
            For brushing dough
       3 lg Eggs
       2 tb Honey
       2 ts Baking powder
     1/4 ts Salt
     1/2 c  Butter; melted
  
       FILLING: Combine walnuts, raisins , sugar and cinnamon in small bowl
   and blend well. Set aside. This is very forgiving. You can use jelly and
   different nut and   flavor combinations. What ever tastes right to you and
   makes a nice thick filling.
      DOUGH: 1. Combine the flour with sugar and sift in large bowl. Add the
   butter, eggs, honey, baking powder and mix. You want a dough that mixes
   easily, not to stiff. You might need to add more flour to make it pliable
   enough.
      2. Divide dough into thirds, Flatten into thin discs between sheets of
   waxed paper. Refrigerate at least 2 hours. THIS IS AN IMPORTANT STEP. The
   dough MUST rest   and it must be COLD to work and handle properly.
      3. Preheat your oven to 350; prepare your first cookie sheet by greasing
   and then flouring it and be sure to shake off the excess flour.
      4. Remove one batch of dough from refrigerator. Roll it out into 12"
   circle rush generously with melted butter.
      5. Sprinkle with 1/3 of the filling; pat mixture into dough. Drizzle a
   little more butter over top.
      6. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
   triangle up from outside LARGER edge   to the TINY point; curve slightly.
      7. Arrange on prepared baking sheet point side down. Bake until golden,
   about 15 to 18  minutes, watching carefully to prevent burning. Repeat with
   remaining dough.
       NOTE: This is not an easy dough to work with.  You need to have
   everything COLD. If you have a pastry   marble this is the time to use it.
   I usually roll the dough right on my Formica counter.
       SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on
   disk by ONE COMMAND SOFTWARE, 1995.
  
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