Hanukkah Rugelach

 

1

cup butter, softened

2

tablespoons granulated sugar

1

package (8 oz) cream cheese, softened

2

cups Gold Medal® all-purpose or unbleached flour

1/2

cup finely chopped dates

1/2

cup finely chopped shelled pistachios

1/3

cup granulated sugar

2

teaspoons cinnamon

1/4

cup butter, softened

1

tablespoon powdered sugar

• 1 In large bowl, beat 1 cup butter, 2 tablespoons granulated sugar and the cream cheese until light and fluffy. Add flour; stir until well blended.
• 2 Shape dough into ball; divide into 4 pieces. Shape each piece into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
• 3 Heat oven to 375°F. Grease 2 cookie sheets with shortening or spray with cooking spray. In small bowl, mix dates, pistachios, 1/3 cup granulated sugar, the cinnamon and 1/4 cup butter until well blended.
• 4 On floured surface with floured rolling pin, roll out 1 disk of dough at a time to 1/8-inch thickness, forming 12-inch round. (Keep remaining disks of dough refrigerated.) Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point. Place on greased cookie sheets.
• 5 Bake 13 to 18 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar.