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Rugelach Crescent Cookies Recipe

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This recipe for Rugelach Crescent Cookies, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
8 oz. cream cheese, softened
2 cups flour, sifted
1/4 tsp. salt

Filling:
2 cups chopped walnuts
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract
2 tbsp. half & half
powdered sugar for dusting

Directions:
Directions:
Cream butter and cream cheese; blend in flour and salt. Shape into 14 balls; chill. Roll each ball into a 6-inch circle on a floured surface. Cut into 8 pie shaped wedges. Filling: Mix all filling ingredients in a medium size bowl. Place about 1/4 teaspoon of walnut mixture in center of each wedge. Start at wide edge, then roll towards the point; shape into a crescent. Place point down on parchment-lined cookie sheets. Bake in a preheated 350 oven for 12 minutes. Sprinkle powdered sugar on top. Repeat if needed.

Personal Notes:
Personal Notes:
This recipe was handed down from our grandmother. They are a bit time consuming, but you can make these cookies a month before the holidays, then freeze them between waxed paper in a sealed container. Just don't sprinkle with powdered sugar until after they have been defrosted and are ready to serve.

 

 

 

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