Maple-Nut Rugelach Cookies

Tried these cookies a few years ago for Christmas, and have been making them ever since. Looks like you put a lot of work into them, but they are really not very difficult. These are always the first to go on our cookie tray, and I often end up making extra batches. (I made 4 batches this year!) Prep. time includes refrigeration time.

• Ready In: 3 hrs 20 mins
• Yields: 32 cookies

Ingredients

• Dough

• 4  ounces cream cheese, softened
• 1⁄3 cup butter, room temp
• 1⁄4 cup sugar
• 2  tablespoons maple syrup
• 1⁄4 teaspoon salt
• 1  large  egg yolk
• 1 1⁄2 cups flour

• Filling

• 1  cup  finely ground walnuts
• 1⁄3 cup sugar
• 2  tablespoons maple syrup
• 1⁄8 teaspoon cinnamon

• To brush on cookies

• 1  large  egg white
• 1  teaspoon water

• For sprinkling

• 1 -2  teaspoon sugar

Directions

1. Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
2. Beat in flour just until blended.
3. Shape into ball and refrigerate about 2 hours.
4. Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
5. Preheat oven to 350°. Grease 2 large baking sheets.
6. Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
7. Trim dough to form a 10-inch circle.
8. Spread half of walnut mixture evenly over dough.
9. Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
10. Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
11. Place on baking sheet, point side down.
12. Repeat with remaining half of dough.
13. Lightly beat egg white with water, and brush over cookies.
14. Sprinkle with sugar.
15. Bake 15-20 minutes or until lightly browned.