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Pistachio-Cranberry Rugelach

 Pistachio-Cranberry Rugelach
Traditional rugelach gets dressed up for the holiday with pistachios, cranberries, and snow-white icing. Rich but not too sweet! — Deborah Hinojosa, Saratoga, California
48 ServingsPrep: 30 min. + chilling Bake: 20 min./batch + cooling


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 2-1/2 cups all-purpose flour
  • 1 cup dried cranberries, coarsely chopped
  • 1 cup finely chopped pistachios
  • 1/4 cup sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 cup butter, melted
  • 1-1/3 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons water


  • In a large bowl, cream the softened butter, cream cheese and salt
  • until blended; beat in cream. Gradually beat in flour.
  • Divide dough into four portions. Shape each into a disk; wrap in
  • plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • In a small bowl, combine the cranberries, pistachios, sugar and
  • cinnamon; set aside.
  • Working with one portion of dough at a time, roll each into a 12-in.
  • circle on a lightly floured surface. Brush with one fourth of the

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Pistachio-Cranberry Rugelach (continued)

Directions (continued)

  • melted butter. Sprinkle with one fourth of the cranberry mixture,
  • pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges
  • from the wide ends; place 2 in. apart on greased baking sheets,
  • point side down.
  • Bake at 325° for 20-25 minutes or until bottoms are browned.
  • Remove from pans to wire racks to cool completely.
  • In a small bowl, mix the confectioners' sugar, vanilla and enough
  • water to reach desired consistency. Drizzle over cookies. Yield: 4
  • dozen.