20 Days of Cookies - Day 9

Day 9: Easy Chanukah Rugelach

It seems as if these two words do not go together. You would know what I'm talking about if you've ever made Rugelach from scratch. They involve a cream cheese dough that needs to be chilled, rolled, etc. After making sugar cookie cutouts and Gingerbread People, the last thing I want to do is make another dough, chill, and roll ... But if you're looking for the traditional type, I recommend Ina Garten's recipes, which can be found here. I have to say though, mine our pretty delicious and with the time you save making my version, you'll be able to spend more time with your loved ones actually eating them!

2 Pillsbury® Crescent Roll packages

1 cup Apricot preserve

7 oz. bag Emerald Glazed Walnuts, coarsely ground

2 Tbs. cinnamon

2 Tbs. sugar

1 egg

1 Tbs. water

• Preheat oven to 350ºF. Line baking sheet with parchment paper.

• Roll out Crescents and cut already perforated dough into half sized triangles, doubling triangles. Spread thin layer of apricot preserve, followed by a layers of walnuts. Press walnuts into double slightly to adhere. • With filling facing up, roll Crescents from thick end to thin end, away from you. Place on baking sheet 2" apart from one another.

• With a fork, whisk water and egg together and brush tops of rolls. Combine cinnamon and sugar and sprinkle after egg wash overtop rolls.

• Bake 15-20 minutes or until golden. Let cool for 5 minutes on baking sheet before removing. Makes about 32.

(Photo credit simmertilldone.com)