Polish Rugelach <Ruh Geh Laa> Cookies

This cookie is a popular Eastern European crescent cookie. It’s been a favorite in the Alagna household for 30 years.

Makes 64 Cookies

DOUGH

1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package Neufchatel cheese, at room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt

FILLING

3/4 cup sugar
2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
2/3 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice

1 large egg, beaten to blend Additional sugar

FOR DOUGH: Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gent1y knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)

FOR FILLING: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and all-spice in small bowl to blend. Set aside.

Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.

Place cookies, tip pointing down, on un-greased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)