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Rugelach Cookies | Cooking Light

688 views · Published 29 December 2015 · 0:37 · Indexed 14 November 2026

Channel: Cooking Light · 2015 · Howto & Style

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Whole-wheat flour combines with nutty ground pistachios to create a delicious dough that's filled with cherry goodness. Slice, roll, and bake, and you have a decadent holiday treat ready to be devoured.

Ingredients
2.25 ounces all-purpose flour (about 1/2 cup)
2.25 ounces white whole-wheat flour (about 1/2 cup)
1/2 cup roasted, salted pistachios, finely ground
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon vanilla extract
1/2 cup cherry fruit spread (such as Simply Fruit), divided
1/3 cup dried tart cherries, finely chopped and divided
2 tablespoons 2% reduced-fat milk
1 1/2 tablespoons turbinado sugar

Preparation
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, ground pistachios, and salt in a bowl; stir with a whisk.
2. Place butter, sugar, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined (5 minutes). Beat in vanilla. Add flour mixture; beat just until combined. Turn dough out onto a work surface; divide in half. Shape each portion into a disk; wrap each in plastic wrap. Chill 30 minutes.
3. Preheat oven to 350°.
4. Place 1 dough disk on a lightly floured work surface. Roll dough into a 10-inch circle. Spread 1/4 cup fruit spread over dough. Sprinkle half of cherries over top. Cut circle into 10 wedges, as you would a pizza. Beginning with long side, roll up each wedge. Place rolls, point sides down, 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough disk, fruit spread, and chopped cherries.
5. Brush dough with milk; sprinkle with turbinado sugar. Bake at 350° for 22 minutes or until golden brown. Cool completely.
Bake a Second Batch

You can easily accommodate a double batch of dough in a large bowl. Divide into fourths, shaping each into a disk. Work with one portion at a time as you shape the cookies, and keep the rest chilled until you're ready for them.

Serves 20 (serving size: 1 cookie)
CAL 120; FAT 6.2g; CARB 14g; CAL 16mg

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