Cranberry Orange Rugalach |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
|
A hint of cranberry and a splash of orange are wrapped in buttery cookie, then drizzled in chocolate. Can you say, heaven? A platter of these showstopping treats makes any event a celebration. âGinger Sullivan, Cutler Bay, Florida Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
2 egg yolks |
1/2 teaspoon orange extract |
1/2 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 packages (5 ounces each) dried cranberries |
1-1/2 cups golden raisins |
1/2 cup orange juice |
1 egg, beaten |
melted chocolate, optional |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate for 2 hours or until firm.
3. Place the cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges.
4. Roll up wedges from wide end and place point side down 1 in. apart on greased baking sheets; brush with egg.
5. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container. Yield: 4 dozen.
|
|