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Rugelach recipe
photo by:kraft
I was searching for Holiday cookies - and I found a winner. I was a bit skeptical about cream cheese for dough but it was wonderful! The cookies come out flaky and more
posted by
on 12/18/2008
1 hr
25 hr 25 min
about 5 doz. or 32 servings, 2 cookies each
Magazine Acquisition

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  (2 sticks) butter or margarine, softened
cups  flour
cup  finely chopped PLANTERS Walnuts
cup  plus 2 Tbsp. sugar, divided
Tbsp.  ground cinnamon, divided
cup  raspberry preserves

Make It

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.

HEAT oven to 325°F. Cover baking sheets with foil or parchment paper. Mix nuts, 1/2 cup sugar and 2 tsp. cinnamon. Roll each portion of dough to 11-inch circle on lightly floured surface; spread each with 1 Tbsp. preserves.

SPRINKLE nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point-sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining cinnamon and sugar.

BAKE 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Kraft Kitchens Tips

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.
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