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10 ounces of cream cheese
3 ounces of butter
3 ounces of vegetable shortening
1 1/3 ounces of sugar
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract
Slight pinch of salt
2 eggs
2 cups cake flour
Bring butter, cream cheese and shortening to room temperature. Whip all ingredients on medium speed, scraping down sides of bowl several times, just
until smooth.
Refrigerate until firm and cold.
Roll into two rounds on floured board.
Spread raspberry jam lightly over surface, sprinkle with raisins, chopped nuts and cinnamon sugar.
Cut into pie-shaped wedges, rolling from wide end to point.
Place on baking sheets, brush lightly with egg wash and sprinkle with cinnamon and sugar.
Bake at 375 degrees until golden, 8 to 10 minutes
Makes 2 dozen
Note: For cinnamon rugelach, brush dough lightly in egg wash, cinnamon sugar and repeat after rolling up.
3 ounces of butter
3 ounces of vegetable shortening
1 1/3 ounces of sugar
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract
Slight pinch of salt
2 eggs
2 cups cake flour
Bring butter, cream cheese and shortening to room temperature. Whip all ingredients on medium speed, scraping down sides of bowl several times, just
until smooth.
Refrigerate until firm and cold.
Roll into two rounds on floured board.
Spread raspberry jam lightly over surface, sprinkle with raisins, chopped nuts and cinnamon sugar.
Cut into pie-shaped wedges, rolling from wide end to point.
Place on baking sheets, brush lightly with egg wash and sprinkle with cinnamon and sugar.
Bake at 375 degrees until golden, 8 to 10 minutes
Makes 2 dozen
Note: For cinnamon rugelach, brush dough lightly in egg wash, cinnamon sugar and repeat after rolling up.
