Hanukkah Rugelach

This classic rugelach, a cookie made from a cream cheese dough, could become part of your family's holiday tradition!

–

Save & Share

Servings 64

false

( 24 ) Ratings

24 Ratings

5 Stars

4 Stars

3 Stars

2 Stars 10%

1 Stars

Member Reviews ( 3 )

98ceabd5-e617-4eab-b934-27904e7b88fc

ingredients 10
Prep Time 1 hr 25 min
Total Time 2 hr 10 min

Ingredients

1: cup butter or margarine, softened

2: tablespoons sugar

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

2: cups all-purpose flour

1/2: cup chopped dates

1/2: cup chopped shelled pistachio nuts

1/3: cup sugar

2: teaspoons cinnamon

1/4: cup butter or margarine, softened

1: tablespoon powdered sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream cheese; beat until light and fluffy. Add flour to butter mixture; blend well. Shape dough into ball; divide into quarters. Shape each quarter into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 45 minutes or until firm.
2 Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine dates, nuts, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.
3 Remove 1 disk of dough from refrigerator. On lightly floured surface, roll disk of dough into a 12-inch round. Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point; place on sprayed cookie sheets. Repeat with remaining disks of dough.
4 Bake at 375°F. for 15 to 20 minutes or until light golden brown. Remove from cookie sheets. Cool completely on wire racks. Sprinkle with powdered sugar.