Cherry Rugelach Food

RUGELACH

Steps:

• Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
• Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
• Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
• Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
• Preheat oven to 350 degrees F (180 degrees C).
• After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
• Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

RUGELACH

Steps:

• To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
• Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
• Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
• To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
• Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
• To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
• Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
• Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
• Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
• To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
• Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

CHERRY RUGELACH WITH CARDAMOM SUGAR

Steps:

• Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
• Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
• Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
• Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
• Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
• Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

RUGELACH

Steps:

• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
• Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

RUGELACH RECIPE

Steps:

• Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes.
• Preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat.
• Sprinkle some flour generously over your work surface. Take one disc of the dough and unwrap it. Sprinkle some flour over your rolling pin and roll out the dough so that it's about 10 inches in diameter.
• Spread about 2 tablespoons of jam over the rolled dough. You don't wan to add too much jam because it's going to seep out of the cookies while baking. Next sprinkle about a quarter of the ground pecans evenly over the jam. Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza. Starting at the long, curved edge, roll each wedge, crescent style, and place the rolls point side down (so they don't unravel) on the prepared baking sheet. Repeat with remaining dough.
• Place the baking sheet in the oven and bake for 20 to 25 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to fully cool. Once completely cooled, either sprinkle them generously with powdered sugar or roll them through it.

SWEET, SOUR, BUTTERY BRILLIANCE: CHERRY-ALMOND RUGELACH

Steps:

• Combine the butter, flour, and 1 tablespoon salt in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
• Transfer the butter-flour mixture to a large mixing bowl and add the cream cheese and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the flour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
• Divide the dough in half, and place each half on a piece of plastic wrap. Form each half into a rough disk and wrap it up tightly. Refrigerate the dough for at least 20 minutes or overnight. Meanwhile, make the filling.
• Combine the cherries, sugar, water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
• Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle.
• Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined; allow the filling to cool to room temperature.
• Preheat the oven to 350°F. Line a half-sheet pan with parchment paper or a silpat.
• Unwrap one of the discs of dough, and work it into a cohesive ball on a well-floured surface. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until it's smooth, adding more flour as needed to keep your hands from sticking to the dough.
• Roll out the dough into a 12- to 14-inch circle of even thickness. Fold the circle into a half moon and use a knife to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
• Use an offset spatula to spread half of the filling evenly over the dough, leaving a 1/2-inch border free of filling. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
• Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the tops of the rugelach with egg wash, sprinkle with decorative sugar, and bake, rotating the tray halfway through cooking, until the pastries are light golden brown, 18 to 23 minutes.

CHERRY ALMOND RUGELACH

Steps:

• Combine butter, cream cheese, almond flavoring, 1/4 teaspoon nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
• Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
• Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.
• Place sugar, jam and 1 teaspoon nutmeg in food processor bowl fitted with metal blade; pulse until smooth.
• Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread jam mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over jam.
• Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar, if desired.

RUGELACH

Steps:

• Make the dough:
• Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
• Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
• Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
• Make the cherry-almond filling:
• Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
• Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
• Make the chocolate-hazelnut filling:
• Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
• Make the apricot filling:
• Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
• Shape, fill, and bake the rugelach:
• Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
• Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
• Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
• If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
• Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.

CHERRY RUGELACH

Steps:

• In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add the flour and sugar; beat on low speed until crumbly. Turn the mixture onto a floured surface; knead until a dough forms. Cover and set aside while preparing the filling.
• Coarsely chop the frozen cherries. Combine the sugar and cornstarch; mix well. Combine the chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat; simmer, uncovered, for 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator for 30 minutes.
• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about ½ cup cherry filling, leaving a ½-inch border. Cut the circle into 8 wedge-shaped pieces. Roll up the dough, beginning at the wide end of each wedge. Place the cookies, tip side down, about 2 inches apart on the prepared baking sheets. Repeat with the remaining dough and filling. Brush each cookie lightly with egg wash (egg and milk or water whisked together) and sprinkle with granulated sugar or chunky sparkling sugar.

SOUR CHERRY RUGELACH

Steps:

• To make the Dough: Beat butter and cream cheese in a large bowl. Add sugar and beat till fluffy. Mix in flour and salt. Gather dough into ball, gently knead until smooth and flour is incorporated.
• Divide dough into 8 equal pieces. Flatten into discs and wrap in plastic wrap. Refrigerate one hour.
• Preheat oven to 350 degrees F. To make the Filling: Mix all ingredients in a medium bowl and set aside.
• Unwrap a disc of dough and roll into an 8" x 8" square on a lightly floured surface. Spread 1/8 of the filling (about 1/4 cup) onto center of dough with back of a spoon., leaving about 1/2-inch border on top and bottom.
• Starting at top, carefully roll squares into a tight roll. Using a sharp knife slice roll into 3/4-inch slices, discarding the ends.
• Place cookies on ungreased cookie sheet and repeat with remaining discs of dough. Brush each cookie with beaten egg. Sprinkle with sugar.
• Bake in preheated oven about 20 minutes or until rugelach is golden. Cool on wire racks.
• NOTE: The cherries and walnuts are both easily chopped, speparately, in the food processor.

CHERRY ALMOND RUGELACH

Steps:

• Add the butter, cream cheese, and sugar to the bowl of a standing mixer fitted with the paddle. Beat on low speed just to combine, then beat on high speed, stopping to scrape down the sides of the bowl a couple of times, until very light and fluffy, about 4 minutes. Add the vanilla and beat to mix.
• In a separate bowl, use a wire whisk to mix the flour and salt. Add to the mixing bowl and beat on low speed just long enough to incorporate the ingredients together.
• Spread two pieces of plastic wrap out on the counter. Scoop half the dough on each piece of plastic wrap, shaping each into a disk that's approximately 8-inches in diameter. Wrap dough tightly and refrigerate for at least 2 hours, preferably overnight.
• Lay a sheet of parchment paper that's approximately the size of a cookie sheet (half sheet pan) out on a work surface and dust the surface of the parchment with flour. Remove one piece of dough from the refrigerator and set it in the center of the parchment. Dust the top lightly with flour and roll out into a rectangle that's approximately 14 inches by 10 inches and 1/4-inch thick. To keep the dough from sticking, periodically, dust the surface with flour, lay another sheet of parchment paper over the top, and flip the whole thing over. Peel off the top sheet of paper, dust with more flour and continue rolling. Alternatively, run a large flat metal spatula under the dough every once in a while to keep the bottom from sticking.
• Slide the dough, still resting on the parchment, onto a cookie sheet and cover with another piece of parchment paper. Repeat with the other half of the dough, sliding it on top of the first rolled out sheet of dough. Cover the top sheet of dough with another piece of parchment paper and place in the refrigerator for 30 minutes.
• While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea.
• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator.
• Work with one piece of dough at a time. Using a pizza wheel or pastry wheel, trim the edges of the dough so you have (mostly) straight sides. Spread half the cherry preserves over the surface of the dough and sprinkle evenly with half the chopped almonds. Cut the dough in half lengthwise so that you have two long strips of dough.
• Working with one strip of dough at a time, cut the dough vertically into rectangles that are approximately 2-inches wide. Aim for 10-12 rectangles per strip of dough. Using a spatula, separate one rectangle away from the rest of the dough and roll it up. Place seam side down on the parchment lined baking sheet and repeat with the rest of the dough.
• Use a pastry brush to brush egg white over the tops of all the cookies. Sprinkle with turbinado or sanding sugar.
• Bake the cookies for 20 - 25 minutes, just until they are barely beginning to brown on the top. Set the baking sheet on a wire rack and let the cookies cool completely. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 6 weeks.

WALNUT AND DRIED CHERRY RUGELACH

Steps:

• Combine dough ingredients in food processor or blender until smooth dough forms.
• Divide dough into 4 pieces, forming each piece into a 5-inch disk.
• Wrap each disk in plastic and refrigerate 3 hours or overnight.
• Preheat overn to 375°F.
• On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
• Spread 2 Tbsp of jam onto each circle.
• Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
• Cut each circle into 8 wedges using a sharp knife or pastry wheel.
• Starting with the outside edge, roll each wedge, enclosing the filling.
• Place point side down onto greased cookie sheet.
• Combine sugar and cinnamon and sprinkle onto each pastry.
• Bake until golden brown, approximately 35 minutes.
• Let pastries rest approximately 10 minutes before removing from cookie sheet.

CHERRY RUGELACH

Steps:

• Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour.
• Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
• Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
• Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely.

CHERRY, CHOCOLATE, AND ALMOND RUGELACH

Steps:

• 1. This dough is easier to make using a food processor or a stand mixer, but it can also be made by hand using a pastry cutter or two knives. It will just take a lot longer. Combine the cream cheese, butter, and confectioners' sugar then mix together.
• 2. Add in the lemon zest, then the almond and vanilla extracts. Mix until incorporated.
• 3. Slowly mix in the flour until the dough comes together in a soft ball.
• 4. Wrap the dough in plastic wrap and refrigerate until well chilled and firm, at least 2 hours.
• 5. When you are ready to make the cookies, preheat the oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
• 6. Working with half of the dough at a time, transfer to a floured work surface and flatten into a disc. Use a floured rolling pin to roll the dough out into a thin round about 12 to 13 inches in diameter.
• 7. Spread half of the cherry jam in an even layer over the first portion of dough. Using a pizza cutter, slice the dough into 16 equal triangles. Sprinkle half of the chopped chocolate evenly over the jam, followed by the chopped nuts.
• 8. Working with one triangle at a time, roll up each piece of dough into a crescent shape, starting from the wide end so that the tip is on the outside.
• 9. Place the shaped cookies on the prepared baking sheets, seam side down. Repeat with the remaining disc of dough and the remaining filling.
• 10. Once all the cookies have been shaped and are on the baking sheets, lightly brush the cookies with a bit of heavy cream. Combine the sugar and cinnamon in a small bowl and whisk together to make cinnamon-sugar. Sprinkle lightly over the cookies.
• 11. Bake the rugelach until golden, about 22 to 24 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH

Steps:

• For dough:
• Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• For filling:
• Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
• Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
• Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)