Dessert

Rugelach cinnamon walnut cookie is for Dessert.

Rugelach cinnamon walnut cookie takes several minutes to prepare.

Rugelach cinnamon walnut cookie takes several minutes to cook.

Rugelach cinnamon walnut cookie makes 32 servings.

The ingredients for Rugelach cinnamon walnut cookie are:

* *Flour, white, 2 cup
* Salt, 0.25 tsp
* Butter, unsalted, 1 cup
* Cream Cheese, 8 oz
* Sour Cream, 0.3 cup
* Granulated Sugar, 0.5 cup
* Cinnamon, ground, 1 tbsp
* Walnuts, 1 cup, chopped

Here is how you make Rugelach cinnamon walnut cookie:

Step 1: In a large bowl, or food processor, pulse or stir flour and salt together.Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.Step 3: Stir in sour cream, dough will still be crumbly.Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.Step 5: Chill in refrigerator for 2 hours, or up to 2 days.Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.Step 9: Sprinkle each wedge with sugar/nut mixture.Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.Step 12: Preheat oven to 350 degrees F.Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.The Rugelach cookie recipe makes 32 cookies. Number of Servings: 32Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Rugelach cinnamon walnut cookie is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 145.8

• Total Fat: 11.2 g
• Cholesterol: 24.3 mg
• Sodium: 41.4 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 0.6 g
• Protein: 2.0 g