Hannukah Rugelach

Vegetarian, Vegan

*misprinted in Dec 2013, this recipe is NOT gluten-free

YIELDS: Yields 24 cookies

INGREDIENTS:

Dough
8 oz vegan sour cream
1 cup Earth Balance
¼ cup coconut sugar
1 tsp vanilla
2½ cups whole wheat pastry flour

PREPARATION:In a large bowl, mix sour cream and Earth Balance until creamy. Add sugar and vanilla, and then stir in sifted flour. Roll into a ball, then cut into four parts. Roll in plastic wrap and refrigerate at least an hour.

Filling

½ cup coconut sugar
1½ tsp cinnamon
¾ cup raisins
1 cup walnuts
½ cup dates, soaked and processed

Mix all filling ingredients together in a large bowl. Place ball of dough on counter and roll into 9-inch circle. Spread filling onto dough. Cut circular dough into quarters, then each quarter into thirds. Roll up from wide outer edge to smaller edge. Refrigerate cookies for at least 30 minutes. Preheat oven to 350 degrees. Sprinkle with cinnamon sugar and bake in oven for 18 to 20 minutes, until lightly browned.

Recipe submitted by Sara Glassman of Vine Dining. December 2013.