Cherry pistachio rugelach
Cherry pistachio rugelach
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus chilling time for the dough | Makes 32 cookies
8 ounces cream cheese, at room temperature 1/2 pound (2 sticks) butter, at room temperature 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups (9.5 ounces) flour, sifted

Step 1 In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer, cream together the cream cheese and butter. Add the sugar, salt and vanilla, and beat well.

Step 2 Add the flour, and mix until just combined. Remove the dough to a well-floured surface and roll into a ball. Cut the ball into quarters and wrap each piece in plastic wrap. Refrigerate to firm up the dough, at least 30 minutes (or freeze at least 15 minutes).

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