Thursday, September 18, 2014

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Cinnamon Sugar Rugelach

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Rochester: Cinnamon Sugar Rugelach
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SERVES:
makes 64 cookies

INGREDIENTS:

8-ounces cream cheese, room temperature (regular or light)
2 sticks (8-ounces) unsalted butter, room temperature
2 cups all-purpose flour

approx. 4 Tbs butter, melted

1/4 cup granulated sugar
1 Tbs ground cinnamon

PROCEDURE:

Use an electric mixer to cream one 8-ounce package of room temperature cream cheese with 2 sticks room temperature unsalted butter on low speed.

Once you're happy with that, slowly incorporate 2 cups of all-purpose flour and, once it forms a ball, turn the machine off.

Use a rubber spatula to scrape down the sides and really shape the dough into a ball and then place it onto a sheet of plastic wrap, tightly wrap it up and pop it into the fridge for at least one hour.

Once the dough has cooled, cut it into 4 equal sections and then roll one section at a time out on a floured surface, into a 1/8th inch thick round.

Brush the surface with melted butter, sprinkle on a generous amount of cinnamon sugar and then cut it like a pizza into 16 equal wedges.

Roll each wedge up, from the outside in.....placing each cookie onto a parchment paper lined baking tray point side down.

Place the tray onto the center rack of a preheated 350 degree oven....they're going to take just about 40 minutes to bake.

The bottoms will be a nice golden brown when they're done.

HINTS:

Since these take about 40 minutes to bake, it's a good idea to use a heavier gauge baking tray so that the bottoms of the cookies don't burn. Double up two thinner trays if you don't have a heavy gauge tray.

You may have cinnamon sugar leftover but this is a good ratio of cinnamon to sugar.

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