Rugelach

INGREDIENTS

* 1 cup margarine, softened (at least 80 percent vegetable oil)
* 2 tablespoon granulated sugar
* 1 8-ounce carton dairy sour cream
* 1 large egg yolk
* 2 cups all-purpose flour
* 1/8 teaspoon salt
* 1/2 cup finely chopped raisins
* 1/2 cup finely chopped walnuts or pecans
* 1/2 cup granulated sugar
* 1/4 cup margarine, softened (at least 80 percent vegetable oil)
* 1 1/2 teaspoon ground cinnamon
* 2 - 3 teaspoon powdered sugar

DIRECTIONS

* 1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons 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.
* 2. For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup 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 degrees F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar. Makes about 48.