RUGELACH HANUKKAH RECIPES

Steps:

• In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream cheese; beat until light and fluffy. Add flour to butter mixture; blend well. Shape dough into ball; divide into quarters. Shape each quarter into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 45 minutes or until firm.
• Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine dates, nuts, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.
• Remove 1 disk of dough from refrigerator. On lightly floured surface, roll disk of dough into a 12-inch round. Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point; place on sprayed cookie sheets. Repeat with remaining disks of dough.
• Bake at 375°F. for 15 to 20 minutes or until light golden brown. Remove from cookie sheets. Cool completely on wire racks. Sprinkle with powdered sugar.

Steps:

• Pre-heat the oven to 400 degrees and line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal.
• Unroll one of the pie crusts on a cutting board. Spread with the preserves and cut into 16 wedges. Working from the wide end of each wedge, roll up toward the point and place - point side down - on your baking sheet. Brush with some of the beaten egg, sprinkle with a bit of raw sugar and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
• Meanwhile make the rest of the rugelach: unroll your second pie crust. In a small bowl mix the tahini, coffee concentrate and cardamom. Spread on the pie crust and top with the chopped white chocolate. Cut into 16 wedges and roll as above. Place on your second baking sheet, brush with some of the beaten egg and freeze for 10 minutes. Bake for 12 - 14 minutes, or till golden brown. Cool on the baking sheet on a wire rack for 5 minutes, then transfer rugelach to the rack to cool completely.
• Store in an airtight container at room temperature for 3 days or freeze for longer storage.