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Polish Rugelach

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 8 ounces package Neufchatel cheese, room temperature
  • 1/2 cup sugar
  • 2 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
  • 2/3 cup (2 3/4 ounces) finely chopped toasted walnuts or almonds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 large egg, beaten to blend
  • Additional sugar

Beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside. Position rack in center of oven and preheat to 350F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. Makes 64

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