wesfrye53
Bronze Member
A week or so ago Gypsy Elf MileLongLegs sent me a link to some sugar-free cookies. I finally got around to trying one of them; Sugar-Free Rugelach. Of course I had to "doctor" the recipe somewhat and they turned out pretty good. Thanks Gypsy 
Servings: 32
Preparation Time: 1 hour 30 minutes
Start to finish: 2 hours
Notes: - Preheat oven to 375 degrees.
- Spreadable fruit I use is sugar-free rasberry jelly but any desired flavor can be used.
- If cut into 16 wedges per circle, yield will be 64 cookies.
Categories: Cookies, Dessert, Holiday, Sugar-Free
Source: AllRecipe web site (Suggested by GypsyHeart)
1 Cup Margarine (reduced calorie), Room temperature
8 Ounces Cream cheese (light), Room temperature
2 3/4 Cups All-purpose flour
2 Teaspoons Vanilla extract
1 Cup Raisin, Chopped
1/2 Cup Cranberries, dried, Chopped
1 Cup Walnuts, Chopped
2 Tablespoons Cinnamon
10 Ounces Fruit spread, sugar-free
1. Preheat oven to 375 degrees.
2. DOUGH: Cream together magarine and cream cheese with an electric mixer; blend in the vanilla extract, mix in the flour. Chill the dough for 1 hour.
3. FILLING: Mix together the raisins, cranberries, walnuts, and cinnamon and chop into small pieces.
4. COOKIE PREPARATION: Divide the dough into 4 seperate pieces. Roll out on a lightly floured surface a piece into a 10 to 12-inch circle about 1/8-inch thick, spread a light layer of the fruit spread (Approx. 2 tablespoons), sprinkle with 1/4 of the chopped fruit mixture. Using a pizza cutter, cut each circle into 8 wedges (This can also be cut into 16 wedges for smaller cookies). Roll each wedge from base to point and place point down on a greased cookie sheet. Bake for 15-17 minutes until golden brown, Remove to rack to cool.
Servings: 32
Preparation Time: 1 hour 30 minutes
Start to finish: 2 hours
Notes: - Preheat oven to 375 degrees.
- Spreadable fruit I use is sugar-free rasberry jelly but any desired flavor can be used.
- If cut into 16 wedges per circle, yield will be 64 cookies.
Categories: Cookies, Dessert, Holiday, Sugar-Free
Source: AllRecipe web site (Suggested by GypsyHeart)
1 Cup Margarine (reduced calorie), Room temperature
8 Ounces Cream cheese (light), Room temperature
2 3/4 Cups All-purpose flour
2 Teaspoons Vanilla extract
1 Cup Raisin, Chopped
1/2 Cup Cranberries, dried, Chopped
1 Cup Walnuts, Chopped
2 Tablespoons Cinnamon
10 Ounces Fruit spread, sugar-free
1. Preheat oven to 375 degrees.
2. DOUGH: Cream together magarine and cream cheese with an electric mixer; blend in the vanilla extract, mix in the flour. Chill the dough for 1 hour.
3. FILLING: Mix together the raisins, cranberries, walnuts, and cinnamon and chop into small pieces.
4. COOKIE PREPARATION: Divide the dough into 4 seperate pieces. Roll out on a lightly floured surface a piece into a 10 to 12-inch circle about 1/8-inch thick, spread a light layer of the fruit spread (Approx. 2 tablespoons), sprinkle with 1/4 of the chopped fruit mixture. Using a pizza cutter, cut each circle into 8 wedges (This can also be cut into 16 wedges for smaller cookies). Roll each wedge from base to point and place point down on a greased cookie sheet. Bake for 15-17 minutes until golden brown, Remove to rack to cool.
