Rugelach (Cookie Crescents)

Prep 35 m
Chill 360 m
Bake 20 - 25 m



  1. 1 of 4 Beat butter and cream cheese in large bowl until blended. Stir in flour until smooth. Divide dough into 6 equal portions; flatten into disks. Wrap each in plastic; refrigerate at least 6 hours or overnight.
  2. 2 of 4 Heat oven to 375 degrees F. Lightly coat baking sheets with cooking spray.
  3. 3 of 4 Roll dough on lightly floured surface to 8-inch round. Spread 1 tablespoon jam around outer edge of round, leaving 1/2-inch border. Sprinkle 1 teaspoon sugar over center of dough. Sprinkle 1 tablespoon each of nuts and currants over jam. With pizza cutter or sharp knife, cut into 12 wedges. Roll each wedge up into center; bend ends to shape into crescents. Place on baking sheets, spacing 1/2 inch apart. Repeat with remaining dough and ingredients.
  4. 4 of 4 Bake in 375 degree F oven 20 to 25 minutes or until golden brown. Remove cookies from pans to racks to cool. Makes 6 dozen.
Nutrition Information for Rugelach (Cookie Crescents)
Servings Per Recipe:
Per Serving: 58 kcal cal., 11 mg sodium, 1 g pro., 5 g carb., 4 g Fat, total, 10 mg chol.