rugelach

One day I was in Whole Foods.
Hungry.
You all know where this is headed. 

I picked up a treat in the frozen section, and I chose these delightful little cookie things... Katz cinnamon rugelach. They were barely thawed while I sampled one during my drive home. Oh, they're good! The box was swiftly polished off, and now, several months later, those crisp little cinnamony swirly cookies have been on my mind. 

I could have driven to the store and bought some, but to be honest they were a little too sweet for me. Plus I didn't want to put on pants. So I made some.

Rugelach

Crust:

1/2 stick of dairy free butter, room temperature

1/4 container of dairy free cream cheese (I like Kite Hill), room temperature

1/2 c. flour blend

Filling:
2 T. brown sugar

1 T. ground cinnamon

1/4 t. salt

Use a hand mixer to combine the ingredients for the crust. Let it chill for 30 minutes in the fridge.
Combine the filling ingredients in a small bowl.

Preheat the oven to 350 degrees.

Tape a piece of wax paper to the counter top. Dust it with gf flour and roll out the chilled dough into a rectangle. Spray a fine layer of cooking spray onto the dough and top with the filling. Roll the dough into a tight roll and cut into small slices. 
Place each slice onto a greased cookie sheet and bake for 15-20 minutes, until the bottoms start to brown.