Post by Chochma Yid on Nov 3, 2008 20:25:47 GMT -5
PAREVE RUGELACH
Source: Better Homes and Gardens Magazine, March 1997
1/2 cup margarine, softened
1/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
1/4 cup orange juice
2 tsp baking powder
1 tsp vanila extract
1/8 tsp salt
2 3/4 cups flour
FILLING:
1 cup raisins
1 1/2 cups water, boiling
1/2cup nuts, toasted (pistachios, walnuts, almonds, etc.)
1 Tbsp honey
1 Tbsp orange juice
1/8 tsp ground cloves
1 tsp ground cinnamon
DOUGH: In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugars, beating until light. Beat in eggs one at a time until well combined. Slowly add orange juice, baking powder, vanilla and salt. (Mixture may appear curdled.) Beat in as much lour as you can with the mixer. Stir in the remaining flour by hand. Cover and chill dough for at least 2 hours so that it is easy to handle.
Divide dough into about 5 - 6 portions. Working with one at a time and leaving the remainder in the refrigerator. On lightly floured surface, roll one portion of the dough into a circle about 1/8- inch thick. Spread about 2 Tbsp. filling on the circle of dough and cut the circle into 10 or 12 equal wedges. Starting from the wide end of each wedge, roll up towards the point. Place, point up on an ungreased baking sheet and bake at 350 degrees F for 12 - 15 minutes.
FILLING: Pour boiling water over raisins and soak for 15 minutes. Dran and discard liquid. Put all ingredients in the bowl of a food processor and process until coarsely chopped.
NOTES: This recipe is also good for making hammentashen. I just add some grated orange rind to the dough and use Solo fillings for the hammentashen.
Source: Better Homes and Gardens Magazine, March 1997
1/2 cup margarine, softened
1/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
1/4 cup orange juice
2 tsp baking powder
1 tsp vanila extract
1/8 tsp salt
2 3/4 cups flour
FILLING:
1 cup raisins
1 1/2 cups water, boiling
1/2cup nuts, toasted (pistachios, walnuts, almonds, etc.)
1 Tbsp honey
1 Tbsp orange juice
1/8 tsp ground cloves
1 tsp ground cinnamon
DOUGH: In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugars, beating until light. Beat in eggs one at a time until well combined. Slowly add orange juice, baking powder, vanilla and salt. (Mixture may appear curdled.) Beat in as much lour as you can with the mixer. Stir in the remaining flour by hand. Cover and chill dough for at least 2 hours so that it is easy to handle.
Divide dough into about 5 - 6 portions. Working with one at a time and leaving the remainder in the refrigerator. On lightly floured surface, roll one portion of the dough into a circle about 1/8- inch thick. Spread about 2 Tbsp. filling on the circle of dough and cut the circle into 10 or 12 equal wedges. Starting from the wide end of each wedge, roll up towards the point. Place, point up on an ungreased baking sheet and bake at 350 degrees F for 12 - 15 minutes.
FILLING: Pour boiling water over raisins and soak for 15 minutes. Dran and discard liquid. Put all ingredients in the bowl of a food processor and process until coarsely chopped.
NOTES: This recipe is also good for making hammentashen. I just add some grated orange rind to the dough and use Solo fillings for the hammentashen.