|
| |
Cranberry Rugelach
Dough:
1 c. butter or margarine
2 packages of cream cheese (3 oz. each), softened
2 T. honey
2 c. all-purpose flour
Filling:
1 c. walnuts, very finely chopped
1 c. cranberries, very finely chopped
1/3 c. honey
1 T. sugar
1 t. cinnamon
Nonstick spray coating
2 T. sugar
½ t. ground cinnamon
Milk
Beat together butter/margarine and cream cheese with electric mixer on
medium to high speed for 30 seconds, just until combined. Beat in the 2 T.
of honey until combined. Beat or stir in flour until just combined. Divide
dough into four equal parts. Cover and chill for 1-2 hours, or until easy to
handle.
For filling, stir together walnuts, cranberries, the 1/3 c. honey, 1 T.
sugar, and 1 t. cinnamon in a medium bowl. Set aside.
Line cookie sheet with foil. Spray generously with nonstick coating. Set
aside.
Roll one portion of dough on a lightly floured surface into a 9” circle.
Spread one-fourth of the filling over the circle to within ½” of the edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Begin at wide
end, roll up each wedge.
Place rolls point-side down, on prepared cookie sheet. Repeat with remaining
dough and filling.
Combine the 2 T. sugar and ½ t. cinnamon. Brush rolls with milk and sprinkle
with cinnamon/sugar mixture.
Bake in a 350-degree oven for 15-18 minutes or till golden. Transfer cookies
to wire racks. Cool. Makes 48.
|
