Rugelach

Rugelach, a delicate sour cream pastry filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago.

Dough
1 cup margarine, softened (at least 80% vegetable oil)
2 tablespoons granulated sugar
1 (8 ounce) carton non-dairy sour cream
1 egg yolk
2 cups all-purpose flour
1/8 teaspoon salt

Filling
1/2 cup finely chopped walnuts or pecans
1/2 cup finely chopped raisins
1/2 cup granulated sugar
1/4 cup margarine, softened (at least 80% vegetable oil)
1 1/2 teaspoons ground cinnamon
Confectioners' sugar

For dough, in large bowl, beat margarine for 30 seconds. Add granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.

For filling, combine nuts, raisins, sugar, margarine and cinnamon; set aside.

Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degree F oven for 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with confectioners' sugar.

Makes about 48.