Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter, softened

  2. 1 (8-ounce) package cream cheese, softened

  3. 1/2 cup sugar

  4. 2 3/4 cups all purpose flour

  5. 1 teaspoon salt Filling:

  6. 3/4 cup sugar

  7. 2/3 cup dried cranberries, finely chopped

  8. 2/3 cup finely chopped toasted walnuts or almonds

  9. 1/2 cup unsalted butter, melted

  10. 2 teaspoons ground cinnamon

  11. 1 teaspoon ground allspice

Instructions Jump to Ingredients ↑

  1. For dough: Beat butter and cream 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 wrap and chill 1 hour. 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 °F (175°C) . Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to an 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 ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle with additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to wire racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. Mix apricot preserves and nuts in small bowl to blend. Set aside. Mix chocolate and sugar in small bowl to blend. Set aside. |


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