Cranberry Pecan Rugelach

I thought I'd show how to do the croissant-style rollup for these cookies as well as the finishing egg wash and sparkling sugar. These are easily the messiest cookies I make for Christmas but they're also hands-down the best tasting!

Preparation Time: 45 Minutes
Chill Time: 8 Hours
Bake Time: 20 Minutes
Yield: Makes 64 pastries

Recipe

Cookie dough

• 1 cup butter, softened
• 1 (8oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 2 3/4 cups all-purpose flour
• 1/2 tsp salt

Cranberry filling

• 3/4 cup sugar
• 2/3 cup chopped pecans, toasted
• 2/3 cup finely chopped sweetened, dried cranberries
• 1/2 cup butter, melted
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground allspice

Glaze

• 1 large egg, lightly beaten
• 1/2 cup sparkling sugar

Instructions

Beat butter and cream cheese at medium speed with an electri cmixer until creamy; gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.

Chill 8 hours.

Roll 1 portion of dough at a time into an 8-inch circle on a lightly floured surface. Spread with 3 tablespoons of Cranberry-Pecan filling, leaving a 1/2-inch border around edge. Cut circle into 8 wedges; roll up wedges, starting at wide end, to form a crescent shape. Place, point side down, on a lightly greased baking sheet. Brush gently with egg; sprinkly evenly with sparkling sugar. Repeat procedure with remaining dough and filling.

Bake at 350 degrees on a lightly greased baking sheet for 20 minutes or until golden brown.

Remove to wire racks to cool completely.

Note: Sparkling sugar is available at stores that sell cake-decorating supplies.