* Exported from MasterCook II * Cranberry Rugelach Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter or margarine 2 packages Cream cheese -- softened (3 oz ea) 2 tablespoons Honey 2 cups All-purpose flour -----FILLING----- 1 cup Walnuts -- very finely chopped 1 cup Cranberries -- very fine chop 1/2 cup Honey 1 tablespoon Sugar 1 teaspoon Cinnamon Nonstick spray coating 2 tablespoons Sugar 1/2 teaspoon Ground cinnamon Milk Beat together butter or margarine and cream cheese in a mixing bowl with electric mixer on medium to high speed for 30 seconds. Beat in the 2 tbsp. honey till combined. Beat or stir in flour till just combined. Divide dough into four equal parts. Cover and chill for 1 to 2 hours or till easy to handle. For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1 tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside. Line cookie sheet with foil. Spray generously with nonstick spray coating. Set aside. Roll one portion of dough on a lightly floured surface into a 9-inch circle. Spread one-fourth of the filling over circle to within 1/2 inch of edge. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling. Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture. Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer cookies to wire racks. Cool. Makes 48. Source: BH&G Christmas Cookies 1995. Mary Wilson, BWVB02B. - - - - - - - - - - - - - - - - - -