Rosemary Sour Cream Rugelach
Grrrrrgh!
Course : Side Dishes
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter or margarine -- cut into pieces
1 cup sour cream -- 8 oz
1 teaspoon chopped fresh rosemary
2 teaspoons milk
1 tablespoon milk or cream
 

Preparation:

Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary and 2 teaspoons milk just until blended. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2-inch thickness. Cut with 2 1/2-inch round biscuit cutter. Place 1 inch apart on cookie sheet. Brush with 1 tablespoon milk. Bake for 9 to 13 minutes or until golden brown. * 1/2 teaspoon dried rosemary can be substituted for 1 teaspoon chopped fresh rosemary.

 

Nutritional Information:

2056 Calories (kcal); 112g Total Fat; (48% calories from fat); 34g Protein; 229g Carbohydrate; 269mg Cholesterol; 3068mg Sodium