Almond-Cranberry Rugelach

I decided to try something new for thanksgiving dessert this year (go figure...I hardly ever repeat a recipe), and I'm glad I did because these cookies are going to be a new holiday tradition. My a-tad-bit-picky (but getting more adventurous) husband already wants me to make another batch! I was also asked for the recipe from several people, and got lots of compliments. So please, don't hesitate, try your hand at these delectable morsels! You won't regret it! They take a bit of time because the dough has to chill and you have to roll each one individually, but they really aren't that hard, and once you bite into the first one you will know they are well worth the effort!


Sadly, my pictures really do not give the rugelach justice.

Almond-Cranberry Rugelach

adapted from Woman's Day

Yields: 24 rugelach

Ingredients:

Dough
1/2 of a 7oz. tube almond paste
1 1/2 cups all-purpose flour
2 Tbs. packed light brown sugar
1/4 tsp. salt
6 Tbs. butter, cut in pieces
3 oz. cream cheese
Filling
1 c. toasted almonds, very finely chopped
1 c. fresh cranberries, very finely chopped
2/3 c. packed light brown sugar
1/2 tsp. cinnamon

Topping
1 large egg, lightly beaten
2 Tbs. granulated sugar
1/4 tsp. cinnamon

Directions:

Grate or break up almond paste into stand mixer (or food processor). Add flour, sugar and salt; mix until almond paste is incorporated into flour. Add butter and cream cheese. Mix until moist crumbs form. Transfer dough to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in thick disk. Wrap separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 350 degrees F. Line baking sheet with parchment paper or nonstick foil.


Combine filling ingredients in a medium bowl. On floured surface, roll out 1 of the dough disks into about a 9-inch circle (leave the rest of the dough in the fridge); trim toan even 8 1/2-inch circle. Spread about a 1/2 cup of filling over the round; lightly press onto dough. With a pizza wheel or knife, cut into 8 wedges. Roll up wedges, one at a time, from wide edge to point. Place point side down about 2 inc hes apart on the prepared baking sheets.

Brush rugelach with egg. Mix sugar and cinnamon in a cup and sprinkle over the cookies. Bake 18-22 minutes, until lightly browned. Cool on rack.

Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.