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Hanukkah Rugelach




Source of Recipe


Pillsbury Holiday Cookies & Candies






List of Ingredients



• 1 cup butter, softened
  
• 2 tablespoons sugar
  
• 1 (8-oz.) pkg. cream cheese, softened
  
• 2 cups Pillsbury BEST All Purpose or Unbleached Flour
  
• 1/2 cup finely chopped dates
  
• 1/2 cup finely chopped shelled pistachios
  
• 1/3 cup sugar
  
• 2 teaspoons cinnamon
  
• 1/4 cup butter, softened
  
• 1 tablespoon powdered sugar
  






Instructions



1. In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream cheese; beat until light and fluffy.
   
2. Lightly spoon flour into measuring cup; level off. Add flour to butter mixture; blend well. Shape dough into ball; divide into 4 pieces. Shape each piece into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
   
3. Heat oven to 375 F. Grease 2 cookie sheets or spray with nonstick cooking spray. In small bowl, combine dates, pistachios, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.
   
4. On floured surface with floured rolling pin, roll out 1 disk of dough at a time to 1/8-inch thickness, forming 12-inch round. (Keep remaining disks of dough refrigerated.) Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point. Place on greased cookie sheets.
   
5. Bake at 375 F. for 13 to 18 minutes or until light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar.
   






Final Comments


64 cookies