Rogleach

2 c flour 1/2 t salt 2 t sugar
1/2 lb sweet butter 3/4 c sour cream 1 egg yolk

Pastry (I make in food processor)
1. Combine dry ingredients.
2. Add butter
3. Combine sour cream and egg yolk and add.
4. Divide into 4 balls and freeze till ready to use; remove from freezer and refrigerate night befoe you plan to use.
 

Filling

Preheat oven to 375°.
sugar-cinnamon mixture plumped raisins (light or dark)
chopped pecans or walnuts apricot jam or marmalade
 
1. Grease cookie sheet and line with parchment
2. Roll ball of dough into a rectangle approximately 7 x 12 and transfer to a sheet of wax paper.
3. Cut dough into strips approximately 7/8" x 3 to 3 1/2"
4. Sprinkle entire surface liberally with sugar cinnamon mixture, the chopped nuts, and raisins.
5. Lightly brush one end of each strip with marmalade or apricot jam (this should be the outer end).
6. Roll each strip (the end with the marmalade should held to seal the roll) and place on cookie sheet, cut end on bottom
7. Refrigerate, if possible for 10 or more minutes before baking.
 
Bake 20-25 min, loosen with spatula from cookie sheet.
Freezes well; entire recipe, yie;ds about 5 1/2 dz.
 
Alternative method is to roll each ball into a circle and cut in wedges; Then start rolling each cookie from outer edge toward center.