| Florence's Rogalach | |
| Contributed by Janet Diamond Mauro |  |
| Ingredients: |
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| 3 c. sifted flour 1/2 lb. unsalted butter, softened 1 packet dry yeast 1 c. sour cream 1-3 tsp. cocoa, to taste 2 egg yolks 1 c. finely chopped walnuts 1 c. sugar 2 tsp. cinnamon |
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Method:
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| Sift flour and yeast together. Add butter and cut in like a pastry dough. Add egg yolks and sour cream; stir with spoon (no mixer). This makes a sticky batter. Form into 4 balls. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 350°. Remove dough from refrigerator about a half hour before rolling. Mix nuts, sugar, cinnamon and cocoa. Roll each ball out on a board (covered with waxed paper) sprinkled with nut-sugar mixture. Cut each circle into 16 triangles. Sprinkle with mixture. Roll each triangle from wide part tip point. Bake on greased cookie sheets at 350° fro 30 minutes. Watch closely as they tend to burn. Yield: 64 cookies. | |