Happy first Wednesday of December!  Today I am sharing with you another awesome idea for using the Cream Cheese Sugar Cookie dough that I shared with you earlier in the week.  This is my spin on traditional Jewish Rugelach.  The word “rugelach” is a mashed up Yiddish word which basically translates to anything twisted.  There are a variety of fillings that are used but the honey nut version seemed perfect for the holidays.  This sugar cookie recipe works well for this cookie because it has cream cheese in the dough, just like the regular version.

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As great as the dough is it is really the honey nut filling that makes this cookie…it is sooooo good!!  When it bakes into the cookie dough, it creates a caramel layer but you still get the crunch from the pecans.  It is such a great combination.  The photos below help give you a visual of how to make them but you can always comment below if you have a question.

Honey Nut Rugelach {using Cream Cheese Sugar Cookie Dough}

My favorite Cream Cheese Sugar Cookie Dough, filled with a honey pecan mixture and rolled in a crescent shape.

Course Dessert
Prep Time 3 hours
Cook Time 9 minutes
Total Time 3 hours 9 minutes
Servings 48 cookies

Ingredients

Cream Cheese Sugar Cookie

  • 1 cup butter or margarine {softened}
  • 8 oz. cream cheese {softened}
  • 2 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 3 1/4 cups flour

Honey Pecan Filling

  • 1/4 cup butter {softened}
  • 1/4 cup brown sugar {packed}
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 cup pecans {chopped finely}

Instructions

Cream Cheese Sugar Cookie

  1. In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined.  Add sugar and beat until light and fluffy.  Beat in egg, vanilla and baking powder.  Beat flour in gradually, until completely combined.  Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.

Honey Pecan Filling

  1. In a small bowl combine the butter, brown sugar, honey and vanilla.  Stir until it is thick and completely incorporated.  Set aside. 

To Assemble & Bake

  1. Preheat oven to 375 degrees.  Divide each half of dough in half again {you will have four pieces}.  Roll each piece onto a lightly floured surface to about 1/4" thickness.  I used a large lid like a cookie cutter to make each piece a nice large circle.  Divide honey filling onto the four circles and then divide the chopped pecans over each circle, being sure to lightly press the pecans into the filling and dough.  Using a pizza cutter or knife cut each circle into quarters and each quarter into thirds, you want 12 triangles {in the same way you would cut a pie}.  Starting at the wide end roll each triangle tightly and set on parchment lined cookie sheet about 1" apart.  Bake for 7-9 minutes or until cookie is browned {it could take a little longer because the cookie is thick}.  When the cookies come out of the oven let them cool for 10 minutes on the cookie sheet before moving them to a cooling rack to cool completely.  If the filling comes out of the sides of the cookie and gets dark brown then I just use a sharp knife to remove that part.  Once completely cooled sprinkle with powdered sugar.  Serve or store at room temperature in a air tight container.