In a large mixing bowl, cream butter and cream cheese. Combine flour, and salt; gradually add to the creamed mixture. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour or until easy to handle.
Roll out each portion between two sheets of waxed paper into a 12 inch circle. Remove top sheet of waxed paper. Combine sugar, and cinnamon. Brush each circle with 1 Tablespoon melted butter. Sprinkle with 3 Tablespoons cinnamon sugar and 2 Tablespoons pecans. Cut each into 12 wedges.
Roll up wedges from the wide end, place pointed side down 2 inches apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350 degrees for 24 to 26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter, sprinkle remaining cinnamon sugar.
Originally Submitted
11/30/2008
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