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Cranberry Orange Rugalach

A hint of cranberry and a splash of orange are wrapped in buttery cookie, then drizzled in chocolate. Can you say, "heaven?" A platter of these showstopping treats makes any event a celebration. —Ginger Sullivan, Cutler Bay, Florida

48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 egg yolks
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
2 packages (5 ounces each) dried cranberries
1-1/2 cups golden raisins
1/2 cup orange juice
1 egg, beaten
Melted chocolate, optional

Directions

In a large bowl, cream the butter, cream cheese and sugar until light
and fluffy. Beat in egg yolks and extracts. Combine flour and salt;
gradually add to creamed mixture and mix well.
Divide dough into four portions. Shape each into a ball, then flatten
into a disk. Wrap each in plastic wrap; refrigerate for 2 hours or
until firm.
Place the cranberries, raisins and juice in a food processor; cover
and process until finely chopped. On a lightly floured surface, roll
each portion into a 12-in. circle; spread each with 1/2 cup

2 of 2

Cranberry Orange Rugalach (continued)

Directions (continued)

cranberry mixture. Cut each circle into 12 wedges.
Place point side down 1 in. apart on greased baking sheets; brush
with egg.
Bake at 350° for 10-12 minutes or until lightly browned. Remove
to wire racks to cool. Drizzle with melted chocolate if desired.
Store in an airtight container. Yield: 4 dozen.

For Hazelnut Rugalach: Omit filling ingredients. Spread 1/4 cup Nutella over each circle. Proceed as directed. For Chocolate-Coconut Rugalach: Omit filling ingredients. Place 1 cup miniature chocolate chips and 1 cup flaked coconut in a food processor. Cover and pulse until finely chopped. Sprinkle 1/2 cup mixture over each circle. Proceed as directed. For Walnut Rugalach: Omit filling ingredients. Place 1-1/2 cups chopped walnuts, 2/3 cup packed brown sugar and 1 teaspoon ground cinnamon in a food processor. Cover and pulse until finely chopped. Sprinkle 1/2 cup mixture over each circle. Proceed as directed.

Nutrition Facts: 1 cookie equals 122 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.