Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Cookie Recipes

Pumpkin Pie Recipes

Harrison Reid's PralinePumpkin Pie

Harrison Reid's PralinePumpkin Pie Recipe
larry luttropp fvkc70a l.a. times food section 3 tb Butter 1/3 c Dark brown sugar ...

read more

HoneyAlmond Rugelach Recipe

HoneyAlmond Rugelach recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print HoneyAlmond Rugelach recipe  PDF


1 c Butter or margarine
softened 3 oz Cream cheese softened
8 tb Honey divided
2 c All purpose flour
1 ts Lemon juice
1 ts Ground cinnamon
1 c Almonds finely chopped
1/2 c Dried cherries or c
ranberries Recipe by: Woman's Day, Holiday Baking 1994 In a large bowl with an electric mi er on medium speed, beat the butter and cream cheese until fluffy. Add 3 tablespoons honey and mi well. Mi in the flour until the dough holds together. Form the dough into a ball wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees line cookie sheets with parchment paper and grease the parchment. Divide the dough into fourths. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough, one piece at a time, into a 9 inch circle. In a small bowl or cup, combine 2 tablespoons honey and lemon juice mi well. Brush the dough with some of
the honey mi ture sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey mi well. Spread 1/4 the almond mi ture onto the circle of dough, stopping 1/2 inch from the outer edge. Cut the circle into eight wedges. Starting at the wide outer edge, roll up each triangle jelly roll style, toward the tip. Gently bend both ends to form a crescent. Place on prepared cookie sheet refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey lemon mi ture, cinnamon and filling. Bake for 20 to 25 minutes, or until golden brown. Remove from the pan and cool on wire racks. Unbaked crescents may be stored in a freezer safe container or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B).

HoneyAlmond Rugelach recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
196 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print HoneyAlmond Rugelach recipe  PDF   Cookie recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Apple Orchard Pie

New Cooking Recipes

Eskimo Cookies
Eskimo Cookies Recipe


3/4 c Butter 3/4 c Sugar 3 tb Cocoa 1 tb Water 1/2 ts Vanilla 2 c Rolled oats Mi sugar and cocoa. Add butter, water, and vanilla. Mi in rolled oats. Refridgerate overnight. Roll into balls and roll in powdered sugar. ...

Cooking Magazines: Sugar Cookie Recipes » September 2018   Sugar Cookie recipes RSS   Thumsb up

Dish Of The Day

Zucchini Leek and Chevre Tart In Wild Rice Crust

Zucchini Leek and Chevre Tart In Wild Rice Crust Recipe
WILD RICE CRUST 1 egg 1/3 cup grated Parmesan cheese preferably Parmigiano Reggiano 2 tablespoon...
read more

Category: » Zucchini Recipes

View more dishes

>