This sounds so good! I think she was giving me a huge hint for the Thanksgiving menu!! Although you would think that she would know by now, that I am not a baker!!
I thought of you immediately when reading it....(Almond Paste!!)
All the best!
Barb
Almond-Cranberry Rugelach
Makes 36
Active: 40 min/Total: 2 hr (includes 1 hr chilling dough)
Planning Tip: Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.
Dough
1/2 of a 7-oz tube almond paste
1 1/2 cups all-purpose flour
2 Tbsp packed light-brown sugar
1/4 tsp salt
3/4 stick (6 Tbsp) unsalted butter, cut in pieces
1 brick (3 oz) cream cheese
Filling
1 cup toasted almonds, very finely chopped
1 cup frozen or fresh cranberries, very finely chopped
2/3 cup packed light-brown sugar
1/2 tsp ground cinnamon
Topping
1 large egg, lightly beaten
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
1. Dough: Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.
2. Heat oven to 350°F. Line baking sheet with parchment paper, nonstick foil or reusable nonstick liner.
3. Filling: Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1/2-in. circle. Spread 1/3 the filling (a scant 1/2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.
4. Topping: Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.
5. Bake 21 to 23 minutes, until lightly browned. Cool on rack on baking sheet. Repeat with remaining dough.
Per rugelach: 105 cal, 2 g pro, 12 g car, 1 g fiber, 5 g fat (2 g sat fat), 14 mg chol, 28 mg sod
http://www.womansday.com/recipes/9371/almond-cranberry-rugelach.html
I thought of you immediately when reading it....(Almond Paste!!)
All the best!
Barb
Almond-Cranberry Rugelach
Makes 36
Active: 40 min/Total: 2 hr (includes 1 hr chilling dough)
Planning Tip: Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.
Dough
1/2 of a 7-oz tube almond paste
1 1/2 cups all-purpose flour
2 Tbsp packed light-brown sugar
1/4 tsp salt
3/4 stick (6 Tbsp) unsalted butter, cut in pieces
1 brick (3 oz) cream cheese
Filling
1 cup toasted almonds, very finely chopped
1 cup frozen or fresh cranberries, very finely chopped
2/3 cup packed light-brown sugar
1/2 tsp ground cinnamon
Topping
1 large egg, lightly beaten
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
1. Dough: Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.
2. Heat oven to 350°F. Line baking sheet with parchment paper, nonstick foil or reusable nonstick liner.
3. Filling: Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1/2-in. circle. Spread 1/3 the filling (a scant 1/2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.
4. Topping: Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.
5. Bake 21 to 23 minutes, until lightly browned. Cool on rack on baking sheet. Repeat with remaining dough.
Per rugelach: 105 cal, 2 g pro, 12 g car, 1 g fiber, 5 g fat (2 g sat fat), 14 mg chol, 28 mg sod
http://www.womansday.com/recipes/9371/almond-cranberry-rugelach.html