Ingredients
1 lb butter or sweet margarine, softened
½ lb cream cheese, softened
3 T sour cream or yogurt
¼ C sugar
½ tsp salt
3-1/2 C flour
Assorted good jams or fruit butters
Chopped nuts
Coconut shreds
Cinnamon and sugar
Preparation
Cream butter and cream cheese together until fluffy. Add flour and sour cream, sugar and salt. Knead dough and refrigerate several hour or overnight until firm.
Preheat oven to 375 degrees. Divide dough into about eight portions. Roll each portion into a 9-inch circle.
3.Spread with preserves, fruit butter or jam, then sprinkle with nuts and/or coconut shreds, sugar and cinnamon.
- Cut each circle into wedges. Roll each wedge starting from the outer edge inward.
5.Curve rolled ruggel to form a crescent, placing open ends down on a well-buttered cookie tin. You can brush with an egg wash and sprinkle with sugar, or just sprinkle with sugar.
- Bake for approximately 15 minutes or until golden brown.
