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Pear Crescent Cookies

Total Time

Prep: 20 min. + chilling Bake: 20 min.

Makes

4 dozen

"I first made these crescent-shaped cream cheese cookies—traditionally called 'rugalach'—for my Jewish son-in-law," says Carolyn Hayes of Marion, Illinois. "We all loved their wonderful texture. The diced pears rolled up inside are unexpected, delightful surprise."
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Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup diced peeled pears
  • 1/2 cup finely chopped walnuts
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk

Directions

  1. In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside.
  2. Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts.
  3. Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent.
  4. Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners' sugar and milk; drizzle over cooled cookies.

Nutrition Facts

2 each: 178 calories, 12g fat (7g saturated fat), 31mg cholesterol, 119mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 3g protein.

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