RUGELACH
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- 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; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 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.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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azeez olaaje
olaajeazeez69@hotmail.comI'll definitely be making these cookies again.
sharif bulungu
sharif-bulungu77@gmail.comThese cookies are a bit time-consuming to make, but they're definitely worth the effort.
Melissa Cole
mcole71@gmail.comI'm not a big fan of sweets, but these cookies are an exception. They're just the right amount of sweetness.
Rs Ridoy
r@gmail.comCan't wait to try this recipe!
Abubakar Usseni
abubakar-usseni@gmail.comI'm going to try making these cookies this weekend. They look so good!
Biozid Ahmed
a-biozid@hotmail.comI love the combination of flavors in these cookies. The sweet filling and the flaky pastry are a perfect match.
Leeroy Gutierrez
l_gutierrez37@gmail.comDelicious!
kakon roy
roykakon@gmail.comI wish the recipe had more detailed instructions on how to shape the cookies.
Md noyon Kahn
m@hotmail.comThese cookies are perfect for any occasion. I've made them for parties, potlucks, and even just as a snack for my family.
Roshna Nataraj
roshna57@hotmail.comA classic!
Md Tmal chokidar
m-c33@yahoo.comI've tried making rugelach a few times, but they never turn out as good as this recipe.
shafqat jaan
j@gmail.comI'm not much of a baker, but even I could make these cookies. They're so easy to follow and the results are amazing.
Kyeyune Alvan
k.a34@gmail.comMeh.
Ritu khan
rk@gmail.comThese cookies were a hit at my last party. Everyone raved about how delicious they were.
Titus Tschetter
tschetter_t@gmail.comNot a fan of rugelach. Too sweet for my taste.
Aubrey Bahr
bahraubrey@gmail.comI've been baking rugelach for years and this recipe is the best I've ever tried. The cookies are always perfect: flaky, buttery, and filled with just the right amount of sweetness.
Kimberlyn Bell
bell66@hotmail.comRugelach! My absolute favorite.
Zararul Haq
h@gmail.comI made these cookies a few months ago and they were awful! They were too dry and the filling was bland.
Lethu Gallado
lgallado10@gmail.comRugelach is a delicious pastry filled with sweet and nutty goodness. My family loves when I make a batch of these cookies, especially during the holidays.