Cream Cheese Cookies

These melt-in-your-mouth cookies have a flavorful apricot filling. They are often served as the finale to Hanukkah dinners and are called rugalach.

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Servings 32

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ingredients 10
Prep Time 60 min
Total Time 2 hr 0 min

Ingredients

Cookies

1: cup margarine or butter, softened

1: (8-oz.) pkg. cream cheese, softened

2: cups All Purpose Flour

Filling

1 1/4: cups chopped almonds

1/2: cup firmly packed brown sugar

1: teaspoon cinnamon

2/3: cup apricot preserves

1/4: cup margarine or butter, melted

Topping

2: tablespoons sugar

1: teaspoon cinnamon

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Directions

1 In large bowl, combine 1 cup margarine and cream cheese. Beat at medium speed until smooth. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, a little at a time, until dough is stiff. Knead in any remaining flour. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.
2 Heat oven to 350°F. In small bowl, combine all filling ingredients except margarine. On lightly floured surface, roll out dough, 1/4 at a time, to 11-inch circle. Brush each circle with 1 tablespoon of the melted margarine. Cut each into 8 wedges. Spoon 2 teaspoonfuls filling mixture onto center of each wedge. Roll up, starting with wide end. Place, point side down, 2 inches apart on ungreased cookie sheets; curve into crescent shape.
3 In small bowl, combine topping ingredients; sprinkle over cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheets.

EXPERT TIPS

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Expert Tips

For an easy and controllable chocolate drizzle, place 1/4 cup of semi-sweet chocolate chips in a small resealable plastic freezer bag. DO NOT seal the bag. Microwave it on MEDIUM for 2 1/2 to 3 minutes or until the chips are melted. Seal the bag. Snip off one corner, making a very small hole; squeeze the chocolate gently through the opening onto the food.