Rugelach (Cookie Crescents)

Rugelach (Cookie Crescents)
Yield: 6 dozen Prep 35 mins Chill 6 hrs Bake 375°F 20 mins to 25 mins


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 cups all-purpose flour
  • 6 tablespoons raspberry, apricot or strawberry jam
  • 6 teaspoons jarred cinnamon-sugar*
  • 6 tablespoons finely chopped walnuts
  • 6 tablespoons currants

Make It

1. Beat butter and cream cheese in large bowl until blended. Stir in flour until smooth. Divide dough into 6 equal portions; flatten into disks. Wrap each in plastic; refrigerate at least 6 hours or overnight.

2. Heat oven to 375 degrees F. Lightly coat baking sheets with cooking spray.

3. Roll dough on lightly floured surface to 8-inch round. Spread 1 tablespoon jam around outer edge of round, leaving 1/2-inch border. Sprinkle 1 teaspoon sugar over center of dough. Sprinkle 1 tablespoon each of nuts and currants over jam. With pizza cutter or sharp knife, cut into 12 wedges. Roll each wedge up into center; bend ends to shape into crescents. Place on baking sheets, spacing 1/2 inch apart. Repeat with remaining dough and ingredients.

4. Bake in 375 degree F oven 20 to 25 minutes or until golden brown. Remove cookies from pans to racks to cool. Makes 6 dozen.

Nutrition Facts

Amount Per Serving: cal. (kcal): 58, Fat, total (g): 4, chol. (mg): 10, carb. (g): 5, pro. (g): 1, sodium (mg): 11, Percent Daily Values are based on a 2,000 calorie diet.