RUGELACH CREAM CHEESE COOKIES

Rugelach Cream Cheese Cookies image

Some call these fruity, nutty, cream cheesy treats rugelach. Some call 'em cookies. Feel free to call them out-of-this-world delicious and call it a day!

Provided by My Food and Family

Categories Dairy

Time 1h2m

Yield 64 servings, 1 cookie each.

Number Of Ingredients 13

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1-3/4 cups granulated sugar, divided
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
1/2 cup apricot jam
1/4 cup packed brown sugar
2 tsp. ground cinnamon, divided
3/4 cup finely chopped walnuts
3/4 cup golden raisins
1 egg
1 Tbsp. water

Steps:

Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and raisins.
Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface. Spread dough with 2 Tbsp. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough. Cut into 16 wedges. Starting at wide edge, roll up each wedge. Place, point-sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
Beat egg and water; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g