Rugelach

1. 1

   In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth.

2. 2

   Gradually add flour, beating on low speed until well blended.

3. 3

   Divide dough into 3 equal parts; wrap individually in plastic wrap.

4. 4

   Refrigerate 3 to 4 hours or until firm enough to roll.

5. 5

   Heat oven to 375F (190C).

6. 6

   On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator).

7. 7

   Cut circle into 12 wedges.

8. 8

   Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge.

9. 9

   Starting at wide end, roll toward the point.

10. 10

    Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet.

11. 11

    Brush with melted butter.

12. 12

    Stir together sugar and cinnamon; sprinkle over cookies.

13. 13

    Bake 15 to 20 minutes or until golden.

14. 14

    Remove from cookie sheet to wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.