- Cranberry-Walnut Filling
- Rugelach Dough:
- 1 cup walnuts, toasted and finely chopped
- 1 cup finely chopped dried cranberries
- 1 cup unsalted butter
- 1 package (8 ounces) cream cheese, softened
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 cup honey
- 1/4 cup sour cream
- 2 3/4 cup s all purpose flour plus additional for dusting
- 4 tbs unsalted butter, melted and cooled
1. Prepare Rugelach Dough: In large bowl, with mixer at medium speed, beat cream cheese, butter, and sour cream until light and fluffy, occasionally scraping bowl with rubber spatula. Add powdered sugar, salt, and vanilla extract, and beat until combined. Reduce speed to low; gradually beat in flour just until blended. Gather dough into ball and divide into 6 equal pieces. Flatten each piece into a disk and wrap tightly with plastic wrap. Refrigerate 2 hours or up to overnight.
2. Prepare Cranberry-Walnut filling: In medium bowl, combine cranberries, walnuts, sugar, and cinnamon.
3. Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. Sprinkle work surface with flour and roll out 1 disk into 9-inch circle. Brush dough with some of the honey. Sprinkle dough with 3 tablespoons filling; lightly press filling into dough. With pizza wheel or knife, cut dough into 8 equal wedges. Starting with curved edge,roll each wedge into jelly roll shapes, and place, point side down, onto prepared cookie sheet. Repeat with remaining dough, honey and filling. Brush cookies with melted butter and sprinkle with sugar.
4. Bake cookies on 2 oven racks 20 to 25 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Store in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.