Christmas Recipes
Cranberry Rugelach
Yield: 4 dozen
Ingredients
- 1 cup butter
- 6 ounces cream cheese, softened
- 1/4 cup + 2 tablespoons honey, divided
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1 cup finely chopped cranberries
- 3 tablespoons granulated sugar, divided
- 1 1/2 teaspoons ground cinnamon, divided
- Nonstick spray coating
- Milk
Instructions
- Cream butter and cream cheese in mixing bowl with mixer on medium to high speed for 30 seconds.
- Beat in the 2 tablespoons honey until combined.
- Beat or stir flour in to just combined.
- Divide dough into 4 equal parts.
- Cover and chill for 1 to 2 hours or until easy to handle.
- Stir together nuts, cranberries, remaining 1/4 cup honey, 1 tablespoon sugar and 1 teaspoon cinnamon in medium bowl. Set aside.
- Line cookie sheets with foil. Spray with coating generously. Set aside.
- Roll one portion of dough on lightly floured surface into a 9 circle. Spread 1/4 of the filling over circle to within 1/2 inch of edge. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet.
- Repeat with remaining dough and filling.
- Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.
- Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
- Bake at 350 degrees F for 15-18 minutes or until golden.
- Transfer cookies to wire racks to cool.