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
Cranberry Rugelach
Cranberry Rugelach
Prep Time
25 min
Cook Time
20 min
Yield
about 5 dozen
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
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, 5-7 minutes. 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 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap and refrigerate at least 1 hour.
- In a small bowl, combine sugar, cranberries, walnuts, 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.
- Roll up wedges from 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.
- 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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