Desserts

Rugelach Cream Cheese Cookies

photo by:kraft

Some call these fruity, nutty, cream cheesy treats rugelach. Some call 'em cookies. Feel free to call them out-of-this-world delicious and call it a day!

time

prep:

20 min

total:

1 hr 2 min

servings

total:

64 servings, 1 cookie each

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4

cup butter, softened

1-3/4

cups granulated sugar, divided

tsp. vanilla

2-1/2

cups flour

1/2

tsp. baking soda

1/2

cup apricot jam

1/4

cup packed brown sugar

tsp. ground cinnamon, divided

3/4

cup finely chopped PLANTERS Walnuts

3/4

cup golden raisins

egg

Tbsp. water

Make It

BEAT cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and raisins.

HEAT oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface. Spread dough with 2 Tbsp. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough. Cut into 16 wedges. Starting at wide edge, roll up each wedge. Place, point-sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.

BEAT egg and water; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.

BAKE 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.