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“A deliciously light and fruity crescent-shaped cookie that will keep you sneaking downstairs to the kitchen for more! These are perfect for the holidays. From Rachael Ray.”
READY IN:
1hr 25mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 14 cup sugar, plus 2 tablespoons and more for sprinkling
  • 2 12 cups flour
  • 14 teaspoon salt
  • 34 cup walnuts, finely chopped
  • 12 cup dried blueberries
  • 1 teaspoon cinnamon
  • 34 cup blackberry jam
  • 1 egg white, beaten

Directions

  1. Beat the butter, cream cheese, and two tablespoons sugar at high speed until fluffy.
  2. Mix in the flour and salt at low speed.
  3. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper, and refrigerate for 30 minutes.
  4. Position a rack in the center of the oven and preheat to 350.
  5. Line a large cookie sheet with parchment paper.
  6. In a small bowl, stir together the walnuts, blueberries, remaining 1/4 cup sugar, and cinnamon.
  7. On a lightly floured surface, unwrap a piece of dough and roll it out to an 8-inch round.
  8. Using an offset spatula, spread two tablespoons jam over the surface, leaving a 1/2-inch border.
  9. Cut the dough into 8 pie-slice-like triangles.
  10. Sprinkle two heaping tablespoons of the walnut mixture on top.
  11. Roll up each triangle from the outside in; bend slightly into a crescent shape.
  12. Place 1-inch apart on the prepared baking sheet.
  13. Repeat with more of the dough and walnut mixture until the sheet is full.
  14. Brush with the egg white and sprinkle with sugar.
  15. Bake until golden, about 22 minutes.
  16. Transfer the cookies to a rack to cool completely.
  17. Repeat with the remaining dough.

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