Polish Rugelach

Directions

1. 1
   Using electric mixer, beat butter and cheese in large bowl until light.
2. 2
   Add sugar; beat until fluffy.
3. 3
   Mix in flour and salt.
4. 4
   Gather dough into ball and gently knead until smooth.
5. 5
   Divide dough into 8 equal pieces.
6. 6
   Gather each into ball; flatten into disks.
7. 7
   Wrap in plastic and chill 1 hour.
8. 8
   (Can be made 1 day ahead.
9. 9
   Keep chilled.
10. 10
    Let soften slightly before rolling.)
11. 11
    Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend.
12. 12
    Set aside.
13. 13
    Position rack in center of oven and preheat to 350F.
14. 14
    Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated).
15. 15
    Roll out dough to 8-inch round.
16. 16
    Spread 3 tablespoons filling over round, leaving 1/2-inch border.
17. 17
    Cut round into 8 wedges.
18. 18
    Starting at wide end of each wedge, roll up tightly and completely to tip.
19. 19
    Place cookies, tip pointing down, on ungreased baking sheet and form into crescents.
20. 20
    Repeat with 3 more dough disks and filling.
21. 21
    Brush cookies with egg.
22. 22
    Sprinkle additional sugar over.
23. 23
    Bake until golden, about 20 minutes.
24. 24
    Transfer cookies to racks and cool.
25. 25
    Repeat with remaining 4 disks, filling, egg and sugar.
26. 26
    (Can be made ahead.
27. 27
    Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)