Cranberry Rugelach

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 2-3/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup sugar
• 2/3 cup dried cranberries, finely chopped
• 1/2 cup finely chopped walnuts, toasted
• 1/3 cup butter, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 large egg, lightly beaten
• Additional sugar

1. In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap in plastic and refrigerate for at least 1 hour.
3. In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 wedges.
4. Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined
5. . Curve ends down to form a crescent shape. Brush with egg; sprinkle with additional sugar.
6. Repeat with remaining dough and filling. Bake at 350u0b0 for 18-20 minutes or until golden brown. Remove to wire racks to cool.

butter, cream cheese, sugar, flour, salt, sugar, dried cranberries, walnuts, butter, ground cinnamon, ground allspice, egg, sugar

Taken from www.tasteofhome.com/recipes/cranberry-rugelach/ (may not work)