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Cranberry Rugalach

 Cranberry Rugalach
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!
60 ServingsPrep: 25 min. + chilling Bake: 20 min./batch


  • 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,

2 of 2

Cranberry Rugalach (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 99 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 93 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.