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Cinnamon Walnut Rugelach
These charming crescent shaped cookies are flaky, tender, bite-sized Jewish treat sure to please. They house the just-right amount of nuts, cinnamon and sugar. Making this cookie can be a bit tedious and messy but well worth the effort. Rugalach come in many flavors, but this is my personal favorite. Ingredients
- Cookie:
- 1 Cup Old Time Vegetable Oil Spread (Margarine), Softened
- 8 Oz. Cream Cheese, Softened
- 2 Cups Gold Brand All-Purpose Flour, Sifted
- 1/4 Tsp. Salt
- Filling:
- 3/4 Cups Walnuts, Toasted and Finely Chopped
- 1/2 Cup Granulated Sugar
- 1 1/2 Tsp. Ground Cinnamon
- Coating:
- 1/4 Cup Powdered Sugar
Directions
To Make Filling:1.Mix together walnut, sugar and cinnamon; set aside.To Make Cookie:1.Cream butter and cream cheese together. Blend in flour and salt. Divide into 14 balls. Refrigerate until cold; 1 hour.2.Roll each ball; one at a time, in 6-inch circles; keeping the other balls cold until ready to use. I use a small plate to cut clean, even circles; reserving cut-off for use in additional cookies.3.Cut circle into 8 pie shape wedges. Place ¼ tablespoon walnut mixture into each wedge. Roll up starting with wide end and curve outside edges inward; to form crescent shape.4.Bake at 350°F for 12 minutes; let cool and roll in powdered sugar. Store in airtight container.Yield: 5 1/2 Dozen.Share Recipe
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