Thanksgiving and turkey are behind us. Now time to think Christmas and cookies. In Germany, where I lived for many years, holiday cookies are serious business. My German friends devoted lots of kitchen time in December to baking, not just two or three kinds of cookies, but as many as a dozen or more different kinds. I was inspired and got in on cookie extravaganza, trying new recipes, making numerous delicacies. Following is a delicious favorite, Polish Rugelach, a cookie popular in Eastern Europe with a not-too-sweet cranberry and walnut filling. Triangles of the pasty are rolled up to form small crescents. This recipe makes 64 cookies.
DOUGH
1 cup (2 sticks) unsalted buter, room temperature
1 8 oz package room temp Neufchatel cheese, a type of light cream cheese. If you can’t find, regular cream cheese is fine.
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt
FILLING
3/4 cup sugar
2/3 cup dried cranberries, finely chopped
2/3 cup (2 3/4 oz) finely chopped toasted walnuts
1/2 cup ( 1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
l 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 gently knead until smooth. Divide dough into 8 equal pieces. Gather each piece into a ball and flatten into disks. Wrap in plastic and chill for 1 hour. (Can be made a day ahead. Keep chilled. Let soften before rolling.
FOR FILLING: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
Position rack in center of oven and preheat to 350 degree F. Place 1 dough disk on floured work surface (keep remaining disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons of 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 ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle with additional sugar. Bake until golden, about 20 minutes. Transfer cookies to racks to cool. Repeat with remaining 4 disks, filling, egg and sugar. Can be made ahead. Store in airtight container at room temp for up to a 1 week, or freeze up to a month.
For off-the-beaten track adventure, check out my blog: Discovering the Unique Wonders of Madagascar
If you try the recipe, please share your thoughts.
Tales and Travel 
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