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Rugalach

Rugalach
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
24 ServingsPrep: 40 min. + chilling Bake: 25 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup butter, melted, divided
  • 1/2 cup finely chopped pecans

Directions

  • In a large bowl, beat butter and cream cheese until smooth. Combine
  • flour and salt; gradually add to cream cheese mixture and mix well.
  • Divide dough into fourths. Wrap each portion in plastic wrap;
  • refrigerate for 1 hour or until easy to handle.
  • Roll out each portion between two sheets of waxed paper into a 12-in.
  • circle. Remove top sheet of waxed paper. Combine sugar and cinnamon.
  • Brush each circle with 1 tablespoon melted butter. Sprinkle each
  • with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each
  • into 12 wedges.
  • Roll up wedges from the wide end; place pointed side down 2 in. apart
  • on ungreased baking sheets. Curve ends to form a crescent shape.
  • Bake at 350° for 24-26 minutes or until golden brown. Remove to
  • wire racks. Brush warm cookies with remaining butter; sprinkle with
© Taste of Home 2013

2 of 2

Rugalach (continued)

Directions (continued)

  • remaining cinnamon-sugar. Yield: 4 dozen.
Nutrition Facts: 2 cookie equals 222 calories, 17 g fat (9 g saturated fat), 41 mg cholesterol, 193 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013