These melt-in-your-mouth cookies have a flavorful apricot filling. They are often served as the finale to Hanukkah dinners and are called rugalach.
Cream Cheese Cookies
- Prep Time 60 min
- Total 2 hr 0 min
- Ingredients 10
- Servings 32
Ingredients
Cookies
- 1 cup margarine or butter, softened
- 1 (8-oz.) pkg. cream cheese, softened
- 2 cups All Purpose Flour
Filling
- 1 1/4 cups chopped almonds
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 2/3 cup apricot preserves
- 1/4 cup margarine or butter, melted
Topping
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
-
Step1In large bowl, combine 1 cup margarine and cream cheese. Beat at medium speed until smooth. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, a little at a time, until dough is stiff. Knead in any remaining flour. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.
-
Step2Heat oven to 350°F. In small bowl, combine all filling ingredients except margarine. On lightly floured surface, roll out dough, 1/4 at a time, to 11-inch circle. Brush each circle with 1 tablespoon of the melted margarine. Cut each into 8 wedges. Spoon 2 teaspoonfuls filling mixture onto center of each wedge. Roll up, starting with wide end. Place, point side down, 2 inches apart on ungreased cookie sheets; curve into crescent shape.
-
Step3In small bowl, combine topping ingredients; sprinkle over cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheets.
Nutrition
180
Calories
12g
Total Fat
2g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 180
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 8mg
- 3%
- Sodium
- 105mg
- 4%
- Potassium
- 75mg
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 1g
- 4%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Fat;Tips from the
Pillsbury Kitchens
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