Cheri Shares – One of my favoriate cookie recipies

Some people save old Playboys Cheri’s Saves Old Bon Appetit’s -Christmas Rugelach Recipes

I make these Christmas cookies every year.  I give them as gifts.  My neighbors and friends look forward to getting them.  They are amazing!  It takes a bit of time however; I make the dough a day ahead.  Always make two batches.  One recipe make 64 delicious cookies.  I got this recipe out of a Bon Appetit “Christmas Around The World Dec. 1996 issue.  I still have the book.  This is how good they are!

Polish Rugelach

This cookie is popular in most of Eastern Europe.  It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling.  The cookies are formed by rolling up triangles of the pastry into small crescents.

Makes 64

DOUGH

1 Cup (2 sticks) unsalted butter, room temperature

1 8-oz package Neufchatel cheese, room temperature (cream cheese)

1/2 Cup sugar

2 3/4 cups all purpose flour

1. teaspoon salt.

FILLING

3/4 Cup sugar

2/3 Cup (3 1/2ounces) dried cranberries, finely chopped

2/3 cup (2 3/4 ounces) finely chopped toasted walnuts

1/2 cup (1 stick) unsalted butter, melted

2 teaspoons ground cinnamon

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1 teaspoon ground allsprice, 1 large egg, beaten to blend

additional sugar

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FOR DOUGH: Using electric mixer, beat butter and cheese in large bowl until light.  Add sugar beat until fluffy.  Mix in flour and salt.  Gather dough into ball and gently knead until smooth.  Divide dough into 8 equal pieces.  Gather each into ball: flatten into disks.  Wrap in plastic and chill 1 hour. (Can be made 1 day ahead.  Keep chilled.  Let soften slightly before rolling.)

FOR FILLING: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend.  Set aside.

Position rack in center of oven and preheat to 350 F.  Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated.) Roll out dough to 8-inch round.  Spread 3 Tablespoons filling over round, leaving 1/2 inch border.  Cut round into 8 wedges.  Start at wide end of each wedge, roll up tightly and completely to tip.  Place cookies, tip pointing down, on ungreased baking sheet and form into crescents.  Repeat with 3 more dought disks and filling.  Brush cookies with egg.  Sprinkle additonal sugar over.  Bake until golden, about 20 min.  Transfer cookies to racks and cool.  Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead.  Stored in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

THIS IS A KEEPER!

BON APPETIT EVERYONE!