Grandma Helen's Rugelach
|Butter stick||4 Ounce, softened (1 Piece)|
|Solid vegetable shortening||1⁄4 Cup (4 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Plain non-fat yogurt/Sour cream||1⁄4 Cup (4 tbs)|
|Grated orange zest||1 Tablespoon|
|Grated lemon zest||1 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Currants/Chopped raisins||1⁄2 Cup (8 tbs)|
|Apricot preserves||3⁄4 Cup (12 tbs)|
1. In a food processor, combine butter, shortening, 1 cup sugar, eggs, vanilla, yogurt, orange zest, and lemon zest. Process until well blended. Add 2 cups flour and baking powder; process until blended. Add 2 cups more flour and process until dough forms a ball around blades. Wrap in wax paper and refrigerate at least 1 hour, until firm, or overnight.
2. Preheat oven to 350°F. In a small bowl, combine walnuts, currants, remaining 3/4 cup sugar, and cinnamon. Stir to mix well.
3. Divide dough into 4 equal pieces. On a floured board, roll out one piece into a 20 x 5-inch rectangle. Spread about 3 tablespoons apricot preserves over dough, then sprinkle on about 6 tablespoons walnut-currant mixture. Roll up jelly-roll fashion from a long side. Repeat with remaining dough, preserves, and walnut-currant mixture. Cut each strip diagonally into 1inch pieces.
4. Place rugelach 1 inch apart on greased cookie sheets. Bake 15 to 18 minutes, until golden. Remove to a rack and let cool completely before serving.