Cinnamon Pecan Rugalach Cookies

For the pastry: In a large mixing bowl using an electric mixer, cream together the butter and cream cheese. Add the flour and salt and mix on medium speed until incorporated. Divide the dough into four equal portions, wrap each in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 F.

For the filling and assembly: In a small bowl, mix together the sugar and cinnamon until well combined. Set aside.

On a lightly floured surface, roll one portion of dough at a time, into a circle that is approximately 12″ in diameter. Brush the circle of dough with melted butter. Generously sprinkle with cinnamon sugar and chopped pecans. Use a pizza cutter or a sharp knife to divide the circle into 12 wedges.

Beginning at the wide end, roll each wedge towards the point. Gently curve the ends to form a crescent moon shape. Place each cookie on a parchment lined baking sheet. Repeat until you’ve used all of the pastry (you’ll have some of the filling ingredients left).

Brush the tops of each cookie with additional melted butter and sprinkle with more cinnamon sugar mixture and pecans.

Bake for 20-23 minutes or until golden brown. Remove from the oven and cool on wire racks. These freeze well.