*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Jewish                           Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Walnut -- finely ground
    1      cup           Raisins -- or currents
      1/2  cup           Sugar
    1      tablespoon    Cinnamon
                         -----COOKIE DOUGH-----
    3 1/2  cups          Flour
    1      cup           Sugar
      2/3  cup           Butter -- unsalted
    3      large         Eggs
    2      tablespoons   Honey
    2      teaspoons     Baking powder
      1/4  teaspoon      Salt
      1/2  cup           Butter -- melted
 The recipe I use that I got from Bon Appetit 
  For Filling Combine walnuts, raisins or currents, sugar and cinnamon in
 small bowl and blend well. Set aside.
  For Dough Combine 3 1/2 cups flour with sugar, butter, eggs, honey,
 baking powder and sift in large bowl, adding more flour as necessary to
 make pliable dough.
 Divide dough into thirds, Flatten into thin discs between sheets of
 waxed paper. Refrigerate at least 2 hours.
  Preheat oven to 350 Grease and flour baking sheet, shaking off excess
 flour Remove one batch of dough from refrigerator Roll out into 12 inch
 circle rush generously with melted butter (1/3 if you want to stick to
 the 1 stick of melted butter called for) Sprinkle with 1/3 cinnamon
 mixture pat mixture into dough Drizzle a little more butter over top.
 Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
 triangle up from outside edge to point. Arrange on prepared baking sheet
 point side down. Bake until golden, about 15 - 18 minutes, Watching
 carefully to prevent burning. Repeat with remaining dough.
  Store Rugulah in airtight container 
  HINT: - use a  slab of marble; I don't have one, so work directly on my
 kitchen counter...
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