Cinnamon rugelach with dried cranberries and walnots
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These cinnamon rugelach are made with a cream cheese dough that is very easy to work with. They are filled with cinnamon, dried cranberry, vanilla, and walnuts. They are very popular on Christmas cookie trays!
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add flour and salt and mix until the dough comes together. Divide the dough into 4 equal pieces. Shape each piece of dough into a square. Wrap and chill dough for at least 2 hours.
Cinnamon rugelach filling with dried cranberries
In a food processor, combine walnuts with dried cranberries, sugar, cinnamon, cream, and vanilla extract. Pulse mixture until it is ground fairly fine and evenly mixed. The filling will ressemble coarse, wet sand.
How to shape & bake cinnamon rugelach
Preheat oven to 350 F. Line a couple of sheet pans with parchment paper.
Working with one piece of dough at a time, roll dough into a rectangle that is approximately 13 x 7 inches on a lightly floured surface.
Sprinkle one quarter of the cranberry filling mixture generously over surface of dough and press lightly. Roll fairly tightly into a 13 inch log, seam-side down.
In a small bowl, mix together the granulated sugar and the cinnamon to make the topping. Brush the log with cream and sprinkle top generously with the cinnamon sugar mixture. Cut into 12 or 13 pieces (a cut every inch or so). Transfer rugelach to a parchment-lined baking sheet, spacing them about an inch, keeping the seam-side of each cookie down and placing each cookie standing upright on the cookie sheets.
Bake cookies until they are golden brown (this takes at least 25–30 minutes). You want the cream cheese dough to bake completely, the seam side and tops of the cookies should be golden brown.