The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter, melted, divided
- 1/2 cup finely chopped pecans
- 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 remaining cinnamon-sugar. Yield: 4 dozen.
Originally published as Rugalach in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p75
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