 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
I first made these crescent-shaped cream cheese cookiestraditionally called 'rugalach'for my Jewish son-in-law, says Carolyn Hayes of Marion, Illinois. We all loved their wonderful texture. The diced pears rolled up inside are unexpected, delightful surprise. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/4 cup packed brown sugar |
2 teaspoons ground cinnamon |
1/2 cup diced peeled pears |
1/2 cup finely chopped walnuts |
3/4 cup confectioners' sugar |
2 tablespoons milk |
Directions:
1. In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside.
2. Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts.
3. Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent.
4. Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners' sugar and milk; drizzle over cooled cookies. Yield: 4 dozen.
|
|