Best Pear Crescent Cookies Recipes

PEAR CRESCENT COOKIES

Pear Crescent Cookies image

"I first made these crescent-shaped cream cheese cookies-traditionally called 'rugalach'-for my Jewish son-in-law," says Carolyn Hayes of Marion, Illinois. "We all loved their wonderful texture. The diced pears rolled up inside are unexpected, delightful surprise."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup diced peeled pears
1/2 cup finely chopped walnuts
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside., Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts. , Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent., Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners' sugar and milk; drizzle over cooled cookies.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 119mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR CRESCENT COOKIES

Pear Crescent Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 10

Ingredients

1 cup(s) butter, softened
1 package(s) 8 ounces cream cheese, softened
2 cup(s) all purpose flour
1/8 teaspoon(s) salt
1/4 cup(s) packed brown sugar
2 teaspoon(s) ground cinnamon
1/2 cup(s) diced peeled pears
1/2 cup(s) finely chopped walnuts
3/4 cup(s) powdered sugar
2 tablespoon(s) milk

Steps:

In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside.
Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts. Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent.
Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners' sugar and milk; drizzle over cooled cookies.