Cranberry Rugelach

* Exported from MasterCook II *

Cranberry Rugelach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter or margarine
2 packages Cream cheese -- softened
(3 oz ea)
2 tablespoons Honey
2 cups All-purpose flour
-----FILLING-----
1 cup Walnuts -- very finely chopped
1 cup Cranberries -- very fine chop
1/2 cup Honey
1 tablespoon Sugar
1 teaspoon Cinnamon
Nonstick spray coating
2 tablespoons Sugar
1/2 teaspoon Ground cinnamon
Milk

Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2
tbsp.
honey till combined. Beat or stir in flour till just combined. Divide
dough into four equal parts. Cover and chill for 1 to 2 hours or till
easy to handle.
For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1
tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
Line cookie sheet with foil. Spray generously with nonstick spray
coating. Set aside.
Roll one portion of dough on a lightly floured surface into a 9-inch
circle. Spread one-fourth of the filling over circle to within 1/2 inch
of edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Beginning
at wide end, roll up each wedge.
Place rolls, point side down, on prepared cookie sheet. Repeat with
remaining dough and filling.
Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon.
Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer
cookies to wire racks. Cool. Makes 48. Source: BH&G Christmas Cookies
1995. Mary Wilson, BWVB02B.

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