1 lb. butter, softened
2 c. sour cream
4 c. unbleached flour
1 tbsp. cinnamon
5 tbsp. sugar
1 1/2 c. chopped toasted almonds or walnuts
1 c. raisins
8 tbsp. butter, melted

Beat together the butter, sour cream, and flour until well combined. Form the dough into a ball, wrap in wax paper, and refrigerate overnight. Preheat oven to 350 degrees. Grease 2 cookie sheets. In a small bowl, combine the cinnamon, sugar, nuts, and raisins.

Divide the dough into 6 equal pieces. On a lightly floured board, roll out one piece at a time to form a circle about 5 inches in diameter and about 1/4 inch thick. Brush each circle with melted butter and sprinkle with the sugar-nut-raisin mixture. Cut each circle into 8 pie-shaped wedges and roll up, starting with wide outer edge. Pinch closed and place on greased cookie sheets. Bake for 30 minutes, until the rugelach is lightly browned. Makes about 4 dozen.