Pear Crescent Cookies

I made these cookies, also known as Rugalach, and they actually turned out really good. I got the recipe from It had chopped pears, brown sugar and walnuts in the center. I think they would be just as good if you substituted with your favorite jam or a cream cheese filling. Next time I will try it with strawberry jam. Yum.

Pear Crescent Cookies

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
2 teaspoons ground cinnamon
1/2 cup diced peeled pears
1/2 cup finely chopped walnuts
3/4 cup Domino® or C&H® Pure Cane Powdered Sugar
2 tablespoons milk

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.

Yield: 4 dozen.

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