Cranberry Rugelach Recipe

Directions:

1. 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 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.)
2. For filling: Mix 3/4 cu. sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend (I do it all together - the chopping and mixing of ingredients in the food processor.) Set aside
3. Position rack in center of oven and preheat to 350. Place 1 dough disk on floured work surface. Roll out dough to 8-inch round. Spread 3 T. filling over round, leaving 1/2 border. Cut round into 8 wedges (I use a pizza cutter). Starting at wide end, roll up each tightly and completely to tip. Form into crescent. Place cookies, tip down, on ungreased baking sheet. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool.