Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories98.2 kcal (5%)
Total Fat4.5 g (6%)
Carbs13.3 g (5%)
Sugars5.8 g (6%)
Protein1 g (2%)
Sodium35 mg (2%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
60 servings
1 cupsmargarine
softened
⅓ cupsugar
3 teaspoonsvanilla extract
salt
1 cupheavy whipping cream
4 cupsall-purpose flour
1 cupseedless raspberry jam
Optional Icing
Instructions
Step 1
In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into 4 portions, then flatten into disks. Wrap; refrigerate at least 2 hours or overnight.
Step 2
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Step 3
Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
Step 4
If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Notes
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