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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  • prep time 60 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 32
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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