These traditional Polish treats will keep for a long time in an airtight container. One Christmas, I sent a batch to my sister, but the box got lost. She received it 12 days later ... and the cookies still tasted great!
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 2-3/4 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup sugar
- 2/3 cup dried cranberries, finely chopped
- 1/2 cup finely chopped walnuts, toasted
- 1/3 cup butter, melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 egg, lightly beaten
- Additional sugar
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
- Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into eight portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
- In a small bowl, combine the sugar, cranberries, walnuts, butter, cinnamon and allspice. On a lightly floured surface, roll one portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into eight wedges.
- Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends down to form a crescent shape. Brush with egg and sprinkle with additional sugar.
- Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks. Yield: 64 cookies.
Originally published as Cranberry Rugalach in Country Woman Christmas Annual 2006, p61
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