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Cranberry Rugelach

TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min./batch YIELD: about 5 dozen.
These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! —Jean Doxon, Omaha, Nebraska

Ingredients

  • 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
  • FILLING:
  • 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 large egg, lightly beaten
  • Additional sugar

Directions

  • 1. In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Combine flour and salt; gradually add to creamed mixture and mix well.
  • 2. Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap and refrigerate at least 1 hour.
  • 3. In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 wedges.
  • 4. Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends to form a crescent shape. Brush with egg; sprinkle with additional sugar.
  • 5. Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 103 calories, 6g fat (3g saturated fat), 17mg cholesterol, 80mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

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