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Rugalah Recipe
Makes 36 cookies
Ingredients: Filling:
1 cup walnuts, finely ground
1 cup raisins, or currants
1/2 cup sugar
1 tbsp cinnamon
Cookie dough:
3 1/2 cups flour
1 cup sugar
2/3 cup and 1/3 cup unsalted, melted butter, divided, for brushing dough
3 large eggs
2 tbsp honey
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted
Instructions: Filling:
1. Combine walnuts, raisins, sugar and cinnamon in small bowl and blend well.
2. Set aside.
Dough:
1. Combine the flour with sugar and sift in large bowl.
2. Add the butter, eggs, honey, baking powder and mix.
3. Divide dough into thirds, flatten into thin discs between sheets of waxed paper.
4. Refrigerate for at least 2 hours. The dough must rest and it must be cold to work and handle properly.
5. Preheat oven to 350 F; prepare your first cookie sheet by greasing and then flouring it and be sure to shake off the excess flour.
6. Remove one batch of dough from refrigerator.
7. Roll it out into 12-inch circles; rush generously with melted butter.
8. Sprinkle with 1/3 of the filling; pat mixture into dough.
9. Drizzle a little more butter over top.
10. Cut into 16 wedges using pizza cutter or very sharp knife.
11. Roll each triangle up from outside larger edge to the tiny point; curve slightly.
12. Arrange on prepared baking sheet point side down.
13. Bake until golden, about 15 to 18 minutes, watching carefully to prevent burning.
14. Repeat with remaining dough.
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