Rugalach Recipe

By Addie

The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.

Ingredients

• DOUGH:
• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
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• FILLING:
• 1 cup sugar
• 2 tablespoons ground cinnamon
• 1/2 cup butter, melted, divided
• 1/2 cup finely chopped Diamond of California® Pecans

Preparation

Step 1

In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour or until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges.

Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape.

Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar. Yield: 4 dozen.
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REVIEW:

I always wanted to make rugalach... This recipe was perfect. The family loved them! I will be making them again...