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LOCATION: Recipes >> Polish >> Rugelach 06

Print this Recipe    Rugelach 06

POLISH RUGELACH

1 cup (2 sticks) unsalted butter, room temperature
8 ounce package Neufchatel cheese, room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt

3/4 cup sugar
2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
2/3 cup (2 3/4 ounces) finely chopped toasted walnuts or almonds
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice

1 large egg, beaten to blend
Additional sugar

Beat butter and cheese in large bowl until light. Add sugar; beat
until fluffy. Mix in flour and salt. Gather dough into ball and
gently knead until smooth. Divide dough into 8 equal pieces. Gather
each into ball; flatten into disks. Wrap in plastic and chill 1
hour.

Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and
allspice in small bowl to blend. Set aside.

Position rack in center of oven and preheat to 350F. Place 1 dough
disk on floured work surface (keep remaining 7 dough disks
refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons
filling over round, leaving 1/2-inch border. Cut round into 8
wedges. Starting at wide end of each wedge, roll up tightly and
completely to tip. Place cookies, tip pointing down, on ungreased
baking sheet and form into crescents. Repeat with 3 more dough
disks and filling. Brush cookies with egg. Sprinkle additional
sugar over. Bake until golden, about 20 minutes. Transfer cookies
to racks and cool. Repeat with remaining 4 disks, filling, egg and
sugar.

Makes 64

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4 of 5 people found the following review helpful:
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Best Cookie, December 31, 2003 - 01:08 AM
Reviewer: Anonymous from Renton, WA, USA
I have been making this particular recipe for the past 3 Christmases. This is the best cookie, thats my family's favorite.....

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