Rugulach Cookies
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Rugulach Cookies
Rugulach Cookies
1 (8- oz.) package cream cheese, softened
1 cup butter softened
2 cups flour
1/4 tsp. salt
3 tbsp. butter melted
1 cup walnuts finely chopped
3/4 cup currants or finely chopped dried apricots
1/2 cup sugar, plus additional for sprinkling on top
sprinkling on top
1 tbsp. cinnamon

This recipe is courtesy of Carol Nicosia-Whelan. These cookies make excellent gifts.

Prep: 20 minutes, Chill: 8 hours or overnight
Cook: about 20 minutes, Makes: 32 cookies

1. Beat cream cheese and butter in the large bowl of an electric mixer until creamy. Add flour and salt and mix until smooth. Divide dough into two flat disks; wrap well and refrigerate for 8 hours or overnight.

2. Preheat oven to 350°F and let dough stand at room temperature for 15 minutes for easier rolling. Roll each disk into a 12-inch circle on a lightly floured surface; brush with melted butter.

3. Stir together remaining ingredients in a small bowl and sprinkle equal amounts over dough. Cut each circle into 16-pie shaped wedges, then roll each tightly, starting at the wide end. Place on large baking sheets and sprinkle with additional sugar; bake for 18 to 20 minutes or until lightly browned.

Nutritional Information:
(36 g): 160 calories, 2 g protein, 12 g total fat (6 g sat., 0 g trans), 13 g carbohydrate, 1 g fiber, 6 g sugar, 25 mg cholesterol, 90 mg sodium, 4 points