RUGELACH

Steps:

• 1. Line a strainer with 2 layers of cheesecloth add the cottage cheese and, with a spoon, press firmly to squeeze out as much moisture as possible, until the volume reduces to 1 cup. 2. In a large bowl with an electric mixer, combine the pressed cottage cheese, cream cheese, granulated sugar, 3 Tbsp brown sugar, oil, butter, and vanilla beat on medium speed until fluffy, at least 3 minutes. Stir in the flour and salt until just blended. Wrap in plastic wrap and chill thoroughly, at least 3 hours or overnight.3. To make the filling, on a small microwavable dish, spread the walnuts in a single layer and cook on high, stirring every minute or so, until slightly darkened and fragrant, 4-5 minutes set aside. When cool, finely chop.4. In a small bowl, combine the walnuts, 1/4 cup brown sugar, raisins, and cinnamon. Set aside.5. Preheat the oven to 350°F. Spray 2 baking sheets with nonstick cooking spray.6. Divide the dough in half. Refrigerate one half, and, on a lightly floured surface, roll the remaining half into a 12-inch circle, neatening the edges. Sprinkle with half of the filling, concentrating the raisins along the outer edges of the circle and pressing slightly so that the filling adheres. Cut the circle like a pizza, creating 16 even triangles. Roll up from the wide end to the point, tucking the point under. Repeat with the remaining dough.7. Arrange the rugelach 2 inches apart on the prepared baking sheets. Bake, rotating baking sheets halfway through, until lightly browned along the tops, about 16-18 minutes. Cool on a rack. EXCHANGES1 Carbohydrate1/2 FatNUTRITION FACTSCalories 105 Calories from Fat 27Total Fat 3g Saturated Fat 1gCholesterol 5mgSodium 54mgCarbohydrate 16g Dietary Fiber 0g Sugars 6gProtein 3g