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Cranberry Orange Rugelach Recipe

Cranberry Orange Rugelach Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD:48 servings


  • 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


  • 1. In a large bowl, cream 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.
  • 2. Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate 2 hours or until firm.
  • 3. Preheat oven to 350°. Place cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges.
  • 4. Roll up wedges from wide end and place point side down 1 in. apart on greased baking sheets; brush with egg.
  • 5. Bake 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.

Nutritional Facts

1 cookie: 122 calories, 6g fat (4g saturated fat), 28mg cholesterol, 56mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 1g protein.

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