Rugelach Crescent Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
8 oz. cream cheese, softened
2 cups flour, sifted
1/4 tsp. salt
Filling:
2 cups chopped walnuts
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract
2 tbsp. half & half
powdered sugar for dusting
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Directions: |
Directions:Cream butter and cream cheese; blend in flour and salt. Shape into 14 balls; chill. Roll each ball into a 6-inch circle on a floured surface. Cut into 8 pie shaped wedges. Filling: Mix all filling ingredients in a medium size bowl. Place about 1/4 teaspoon of walnut mixture in center of each wedge. Start at wide edge, then roll towards the point; shape into a crescent. Place point down on parchment-lined cookie sheets. Bake in a preheated 350º oven for 12 minutes. Sprinkle powdered sugar on top. Repeat if needed. |
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Personal
Notes: |
Personal
Notes: This recipe was handed down from our grandmother. They are a bit time consuming, but you can make these cookies a month before the holidays, then freeze them between waxed paper in a sealed container. Just don't sprinkle with powdered sugar until after they have been defrosted and are ready to serve.
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