Makes 7 dozen cookies
Rugelach Cookies
For the Cookies:
- 8 ounces butter, softened
- 8 ounces cream cheese, softened
- 2 cups flour
- ¼ teaspoon salt
- ¾ cup finely chopped nuts
- 1/3 cup sugar
- 2 teaspoons cinnamon
- Powdered sugar
– In an electric mixer, cream the butter and cream cheese. Blend in flour and salt and mix until well combined. Turn the dough out onto a floured work surface and gather into a ball. Divide into 14 equal portions. Place each portion on a piece of plastic wrap, roll into a small ball, flatten slightly into a disk, wrap and refrigerate for at least 3 hours or overnight.
– When you are ready to make the cookies, make the filling by stirring together chopped nuts, sugar, and cinnamon in a small bowl.
– Preheat an oven to 350°F. Line 2 baking sheets with parchment paper or silpats.
– Lightly flour a work surface. Remove 1 disk of dough from the refrigerator. Gently pound each disk with a rolling pin until the dough softens slightly, and then roll into a 6-inch circle. Sprinkle with about 1 tablespoon of filling.
– Using a large knife or pizza cutter, cut the dough into 6 wedges. Starting at the wide outside edge, fold in the two corners of each wedge toward the center, and then gently roll it up toward the point.
– As each cookie is formed, place it at least 1 inch apart on one of the prepared baking sheets, bending the ends of the dough toward the center to form a crescent shape. Repeat with the remaining dough and filling, flouring the work surface as needed.
– Bake the rugelach until golden brown, about 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to cool completely.
– When cookies are cool, roll them in powdered sugar until covered completely.