We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cream Cheese Cookies

(2)
  0 reviews
  • 60 min prep time
  • 2 hr 0 min total time
  • 10 ingredients
  • 32 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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.

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
180
% Daily Value
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
8mg
3%
Sodium
105mg
4%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Protein
2g
2%
% Daily Value*:
Vitamin A
8%
8%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved