CASHEW NUT RUGELACH

Ingredients:

1/2	cup	sugar
1/2	cup	ground cashew nuts
1 (225 g)	bar	BAKER'S BEST MARGARINE
3	cups	MAGNOLIA ALL PURPOSE FLOUR
3/4	cup	sour cream
1	pc	MAGNOLIA BROWN EGG, slightly beaten

Procedure:

Preheat oven to 375°F.
Mix together sugar and cashew nuts in a bowl. Set aside.
With a pastry blender, cut in margarine into flour until it resembles a coarse mixture. Add sour cream and mix lightly until dough is formed. Divide dough into 3. Wrap in plastic wrap and refrigerate for 1 hour or until firm enough to handle.
On a lightly floured surface, flatten one piece of dough until about 11” in diameter. Keep the rest of the dough in the refrigerator.
Spread 2 tablespoons of filling on the dough and cut into 12 wedges. Roll dough starting from curved edge. Place rolled pieces point side up, about 1-1/2” apart on a large ungreased cookie sheet. Repeat with remaining dough and filling. Freeze for 30 minutes. Brush slightly with egg.
Bake for 25 minutes or until golden brown. Immediately remove cookies from baking sheet to cool. Store in a tightly covered container.

Makes 36 pieces.

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