Recipe For Cooking Cranberry Rugelach

Toaster Oven Cookies :: Holiday Cookies

Cranberry Rugelach

1 C. butter
6 oz. cream cheese, softened
1/4 C. plus 2 Tbsp. honey, divided
2 C. flour
1 C. finely chopped walnuts
1 C. finely chopped cranberries
3 Tbsp. sugar, divided
1 1/2 tea. ground cinnamon, divided
Nonstick spray coating
Milk

Cream butter and cream cheese in mixing bowl with mixer on med. to high speed for 30 seconds. Beat in the 2 Tbsp. honey until combined. Beat or stir flour in to just combined. Divide dough into 4 equal parts. Cover and chill for 1 to 2 hr. or until easy to handle.

Stir together nuts, cranberries, remaining 1/4 C. honey, 1 Tbsp. sugar and 1 tea. cinnamon in med. bowl. Set aside.

Line cookie sheets with foil. Spray with coating generously. Set aside.

Roll one portion of dough on lightly floured surface into a 9- circle. Spread 1/4 of the filling over circle to within 1/2 in. 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 remaining 2 Tbsp. sugar and 1/2 tea. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture. Bake at 350 degrees F for 15-18 min. or until golden. Transfer cookies to wire racks to cool.

Makes approximately 4 dozen.