CRANBERRY RUGELACH

CRANBERRY RUGELACH RECIPE

MAKES: 64 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min./batch + cooling

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 softened butter, cream cheese and sugar until light and fluffy. 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 eight portions.

Roll each portion into a ball; flatten into a 4-in. circle. Wrap in plastic and refrigerate for at least 1 hour.

In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll one portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into eight wedges.

Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends down 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. Yield: about 5 dozen.

Originally published as Cranberry Rugelach in Country Woman Christmas Annual 2006, p61