Salted Toffee Rugelach

By PattiB

Salted Toffee Rugelach combine the sweet caramel flavors of toffee with a savory, salty bite to create these morsels that can be served to a large crows at andy Hanukkah celebration or festive holiday gathering. This recipe freezes well and can be kept in your freezer for up to 1 month. These cookies can also be kept in an air-tight Tupperware container for a week, if they don't get snatched and devoured by then.

Ingredients

• 2 sticks butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3 tablespoon, plus 1/4 cup brown sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup toffee bits
• 3/4 cup roasted salted almonds, finely chopped
• confectioners' sugar, for dusting

Details

Servings 4
Preparation time 30mins
Cooking time 70mins
Adapted from weightwatchers.com

Preparation

Step 1

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

With mixer on medium speed, beat butter, cream cheese, vanilla, and 3 tablespoons brown sugar until well mixed. Add flour and salt; beat on low speed until just combined. Divide dough into 4 egual-sized disks. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours.

Meanwhile, in medium bowl, combine toffee, almonds, and remaining 1/4 cup brown sugar.

On well-floured, large sheet parchment paper, with floured rolling pin, roll disk into 9-inch circle. Sprinkle with 1/4 toffee mixture, leaving 1/2-inch rim. Gently press filling into dough. With sharp knife or pastry cutter, cut circle into 12 even wedges. Starting at outer edge, roll each wedge into crescent. If dough becomes too soft or sticky to roll, place parchment with dough on cookie sheet and refrigerate 10 minutes or until firmer but still pliable. Place point-side-down on prepared cookie sheet spacing 1-inch apart. Bake 20 minutes or until golden brown, rotating racks halfway through.

Slide parchment with cookies onto wire rack to cool. Repeat with remaining disks of dough and toffee mixture. When cookies are cool, dust with confectioners' sugar. Store cookies in airtight containers at room temperature up to 1 week or in freezer for up to 1 month.