Recipe - Cranberry Rugelach

1 cup Butter or margarine
2 pack Cream cheese, softened
(3 ounce ea)
2 tablespoon Honey
2 cup Allpurpose flour

FILLING
1 cup Walnuts, very finely chopped
1 cup Cranberries, very fine chop
One half cup Honey
1 tablespoon Sugar
1 teaspoon Cinnamon
Nonstick spray coating
2 tablespoon Sugar
One half teaspoon Ground cinnamon
Milk

Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2 tbsp.
honey till combined. Beat or stir in flour till just combined. Divide dough
into four equal parts. Cover and chill for 1 to 2 hours or till easy to
handle.

For filling, stir together walnuts, cranberries, the One fourth cup honey, 1 tbsp.
sugar, and 1 tsp. cinnamon in a medium bowl. Set aside. Line cookie sheet
with foil. Spray generously with nonstick spray coating. Set aside.

Roll one portion of dough on a lightly floured surface into a 9inch
circle. Spread onefourth of the filling over circle to within One half inch 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 2 tbsp. sugar and One half tsp. cinnamon. Brush rolls with milk and
sprinkle with cinnamon and sugar mixture. Bake in a 350~F oven for 15 to 18
minutes or till golden. Transfer cookies to wire racks. Cool. Makes 48.
Source: BH&G Christmas Cookies 1995. Mary Wilson, BWVB02B.
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

Date: Sat, 07 Dec 1996 09:39:00 0800