Pistachio Cranberry Dairy Rugalach
NGREDIENTS
- 1 C Butter or Margarine (softened)
- 1 pkg. Cream Cheese (8 ounces) (softened)
- 1 t Salt
- 1/4 C Whipping cream (heavy)
- 2-1/2 C Flour (all-purpose)
- 1 C Cranberries (dried) ( coarsely chopped)
- 1 C Pistachios (finely chopped)
- 1/4 C Sugar
- 1-1/4 t Cinnamon (ground)
- 1/4 C Butter OR Margarine (melted)
- 1-1/3 C Sugar (confectioners)
- 1/2 t Vanilla extract
- 1- 2 T Water
DIRECTIONS
- 1. In a large bowl, cream the softened butter or margarine, cream cheese & salt until
blended; beat in cream. - 2. Gradually beat in flour & divide dough into four portions.
- 3. Shape each into a disk; wrap in plastic.
- 4. Refrigerate for 30 minutes or until easy to handle.
- 5. In a small bowl, combine the cranberries, pistachios, sugar & cinnamon; set aside.
- 6. Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly
floured surface. - 7. Brush with 1/4th of the melted butter or margarine.
- 8. Sprinkle with 1/4th of the cranberry mix, pressing lightly to adhere.
- 9. Cut dough into 12 wedges & roll up wedges from the wide ends & place 2 inches
apart on greased baking sheets, point side down. - 10. Bake at 325° for 20-25 minutes or until bottoms are browned.
- 11. Remove from pans to wire racks to cool completely.
- 12. In a small bowl, mix the confectioners' sugar, vanilla & enough water to reach desired consistency.
- 13. Drizzle over cookies.
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