RUGELACH

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Backstory

My mom got this recipe from Bon Appetite many years ago. Quickly became my favorite cookie. Kind of weird since I'm not a big fan of cranberry...

Ingredients

  • Dough
  • 1 C unsalted butter, room temperature
  • 1 8 oz package of cream cheese, room temperature
  • 1/2 C sugar
  • 2 3/4 C all purpose flour
  • 1 tsp salt
  • Filling
  • 3/4 C sugar
  • 2/3 C (3 1/2 oz) dried cranberries, finely chopped
  • 2/3 C (2 3/4 oz) finely chopped toasted walnuts
  • 1/2 C unsalted butter, melted
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 large egg, beated to blend
  • additional sugar

Directions

  • Dough:
  • Using electric mixer, beat butter and cheese in large bowl until light.
  • Add sugar, beat until fluffy.
  • Mix in flour and salt.
  • Gather dough into ball and gently kneed until smooth.
  • Divide dough into 8 equal pieces.
  • Gather each into ball; flatten into disks.
  • Wrap in plastic and chill 1 hour.
  • Can be done one day ahead.
  • Let soften slightly before rolling.
  • Filling:
  • Mix 3/4 C sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend, Set aside.
  • Position rack in center of oven and preheat to 350 degrees.
  • Place dough disks on floured work surface (keep remaining 7 dough disks refreigerate)
  • Roll out dough to 8 inch round.
  • Spread 3 tablespoons filling over round, leaving 1/2 inch border.
  • Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to top.
  • Place cookies, tip pointing down, on ungreased baking sheet and form into crescents.
  • Brush with egg and sprinkle with sugar.
  • Bake until golden, about 20 minutes, transfer cookies to racks and cool.

Categories: Christmas  Cookies 
© 2006-2016 BakeSpace, Inc. All Rights Reserved