Email to PammyO      

Recipe Categories: 063Picachewy's HOME PAGE00_PAMSTUFF 01_all_recipecom 02_PetTreats 03_GTXpress AMISH_FRIENDSHIP AMISH_main-dishes AMISH_sweetrecipes APPETIZERS APPETIZERS_roll-ups APPETIZERS_salsas APPETIZERS_savory BATHANDBODY BBQ BEVERAGES BEVERAGES_alcoholic BEVERAGES_cocoa-chocolate BEVERAGES_with-coffee BREAD-MACHINE BREAD_biscuits BREAD_cornbread BREAD_crescents BREAD_irish-soda BREAD_scones BREAD__other-misc BREAKFAST_casseroles BREAKFAST_coffeecakes BREAKFAST_crescents BREAKFAST_crumb-cake BREAKFAST_pancakes BREAKFAST__misc-other BUTTERSnSPREADS CAKES_bundt CAKES_cake-mix CAKES_chocolate CAKES_cupcakes CAKES_fruit-n-veggie CAKES_micro-mug CAKES_pound CAKES_spice CAKES_upside-down CAKES__other-misc CANDY CANDY_fudge CASSEROLES CASSEROLES_main-dish CASSEROLES_veggie CASSEROLES__misc-other CHEESE CONDIMENTS COOKIES_bar COOKIES_bar-blondies COOKIES_bar-brownies COOKIES_butter COOKIES_cake-mix COOKIES_candy-bar COOKIES_chip-oat-pb COOKIES_chocolate COOKIES_macaroons COOKIES_nut COOKIES_shortbread COOKIES_spice-molasses COOKIES_sugar COOKIES_tarts-pastry COOKIES__other-misc COPYCATS CROCKPOT DESSERTS DIPSnSPREADS_savory DIPSnSPREADS_sweet-or-fruity EGGS ETHNIC FISHandSEAFOOD FROSTINGS_ICINGS_GLAZES FROZEN_TREATS FRUIT HANDMADE_crafts HOMEMADE_hh-mixes HOMEMADE_seasonings JELLOS_PUDDINGS MARINADES MEATS MEATS_beef MEATS_beef-ground MEATS_burgers MEATS_chicken MEATS_hotdogs MEATS_loafs-balls MEATS_pork MUFFINS_savory MUFFINS_sweet MUFFIN_TIN_RECIPES MUG-RECIPES NUTSnGRAINS PASTA PASTRIES PIES_dessert PIES_egg-quiche PIES_impossible PIES_piecrust-pastry PIES_savory PIZZA QUICKBREADS_savory QUICKBREADS_sweet RICE SALADS_dressings SALADS_fruit-dessert SALADS_pasta SALADS_slaws SALADS_tuna-egg-bean SALADS_veggie SANDWICHES SAUCES SNACKS SOUPSandSTEWS SOUPS_chowders USESFOR---WHOKNEW VEGETABLES VEGETABLES_potatoes _HUMOR _MEDITATION-PRAYER _RC_member-pages _TIPSnINFO _WEBSITES_cooking-recipes

Rugelach Cookies




Source of Recipe


goboldwithbutter.com


Recipe Introduction


Everyone has a Christmas cookie that brings back great holiday memories. For Lori, rugelach are the one. She has fond memories of her father sneaking leftover cookies out of the pantry and letting her eat them for breakfast.

These sweet treats make a great addition to any holiday cookie tray. The lovely crescent shaped cookies feature flaky pastry stuffed with cinnamon, sugar and nuts, and covered in powdered sugar. Cream cheese makes the dough particularly tender. And real butter means the delicate cookies practically melt in your mouth.


Recipe Link: http://goboldwithbutter.com/?p=2517

List of Ingredients




Dough:
8 ounces butter, softened
8 ounces cream cheese, softened
2 cups flour
¼ teaspoon salt

Filling:
¾ cup finely chopped nuts
1/3 cup sugar
2 teaspoons cinnamon
Powdered sugar

Recipe



In an electric mixer, cream the butter and cream cheese. Blend in flour and salt and mix until well combined. Turn the dough out onto a floured work surface and gather into a ball. Divide into 14 equal portions. Place each portion on a piece of plastic wrap, roll into a small ball, flatten slightly into a disk, wrap and refrigerate for at least 3 hours or overnight.

When you are ready to make the cookies, make the filling by stirring together chopped nuts, sugar, and cinnamon in a small bowl.

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper or silpats.

Lightly flour a work surface. Remove 1 disk of dough from the refrigerator. Gently pound each disk with a rolling pin until the dough softens slightly, and then roll into a 6-inch circle. Sprinkle with about 1 tablespoon of filling.

Using a large knife or pizza cutter, cut the dough into 6 wedges. Starting at the wide outside edge, fold in the two corners of each wedge toward the center, and then gently roll it up toward the point.

As each cookie is formed, place it at least 1 inch apart on one of the prepared baking sheets, bending the ends of the dough toward the center to form a crescent shape. Repeat with the remaining dough and filling, flouring the work surface as needed.

Bake the rugelach until golden brown, about 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to cool completely.

When cookies are cool, roll them in powdered sugar until covered completely. Makes 7 dozen cookies.