Rugelach

Cream margarine in your mixer for 3 minutes. Add flour and dessert whip and mix for 2 minutes. Divide the rugelach dough into 6 equal parts, form into balls and refrigerate for 1 hour. Remove 1 ball at a time. Roll dough out to ¼ inch thickness. Spread the filling all around leaving ½ inch margin around the outer edge as well as a one inch diameter circle in the center of the dough. Cut into 16 equal triangle slices with pie cutter or knife. Starting from the edge of the dough, roll each slice toward the center forming a crescent. Bake on an ungreased cookie sheet at 350 degree preheated oven for 15 minutes. Do not overbake. Tops should remain light and the bottoms golden. Sprinkle with confection sugar. Makes 96 rugelach.